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Simple and delicious mini cakes with balanced sweet & sour taste
Join me in making these amazing treats following simple steps below


for 10 cupcakes

Softened butter – 100 g
Sugar – 92 g
Eggs – 2 pc
Flour – 120 g
Baking powder – ½ teaspoon


1. Preheat oven to 160C
2. In a bowl of a stand mixer beat the butter, sugar, and vanilla (seeds or extract) until light and fluffy
3. Beat in eggs one at a time and mix until fully combined
4. Mix together flour and baking powder
5. Slowly sift in dry ingredients and mix until just combined
6. Fill 2/3 of each cupcake mold ( I used paper cups) with the dough

7. Bake for 20-25 min until a dry wooden toothpick inserted into the center of a cupcake comes out clean
8. Remove from oven, transfer cupcakes to a wire rack and let them cool down


Raspberry puree – 50 g
Sugar – 22 g
Corn starch – 6,5 g


1. Mix all in a saucepan, bring it to boil while stirring and cook it for 1 min
2. Set aside to cool down
3. Make a small hole in the middle of each cupcake using a sharp knife or a large piping nozzle

4. Pour raspberry coulis into a piping bag fitted with a small nozzle and pipe the coulis into each cupcake


Whipping cream – 200 g
Icing sugar – 20 g
Food coloring


1.Beat cooled whipping cream and icing sugar until frosting is smooth and well combined
2. Add food coloring
3. Spoon frosting into a piping bag fitted with a closed star nozzle
4. Pipe the frosting on top of each cupcake

For decoration, you can use fresh berries, sprinkles, dusting sugar and whatever your imagination will come up with

Enjoy your cupcakes

Hope you liked the recipe and will enjoy the cake as well!

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