Raspberry filled cupcakes

50 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Eggs 2.4 ud
Sugar 0.1 kg
Olive oil 0.1 l
Plain flour 0.12 kg
Raising agent 2.4 g
Vanilla flavour 0.6 g
Raspberry coulis 0.07 l
See Recipe
Water 0.018 l
Confruti raspberry 0.053 kg
Elaboration
  • To make the raspberry coulis.
  • Whisk the eggs and the sugar.
  • Mix the sifted flour and the raising agent. Add this to the previous mixture.
  • Gradually add in the oil and vanilla extract.
  • Let this rest for about 30 minutes.
  • Mix and pour this batter into the cupcake cases to 3/4 of their capacity.
  • Intertwine the layers: firstly, one layer of the batter and, then, a layer of the coulis.
  • Dust with caster sugar.
  • Bake at 210 ºC for about 30 minutes.
Nutritional information (1 portion)
Energy
418.3
kcal
Carbohydrates
43.41
g
Proteins
5.86
g
Lipids
23.48
g
Sugars 22.93 g
Salt (Sodium) 54.84 mg
Folic acid 19.64 ug
Vitamin C 0.0 g
Vitamin A 94.57 ug
Zinc 0.57 mg
Iron 0.81 mg
Calcium 20.37 mg
Cholesterol 110.35 mg
Polyunsaturated fatty acids 2.22 g
Monounsaturated fatty acids 16.97 g
Saturates 3.53 g
Fiber 0.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.