Intro: Homegrown Raspberries Cupcakes
I’m a Portuguese girl that decided to bake some cupcakes to use up some of the millions of frozen raspberries in my freezer. I personaly picked these raspberries from my mother’s farm and they are fully organic and wonderfull in taste. I made the cupcakes with simple ingredients that anyone can find in their kitchen. These yummy cupcakes are full of antioxidants and vitamins, they are also low on sugar, perfect for kids. Have fun!
2 cups of sugar
200 g of cooking butter
4 cups of flour
¼ teaspoon Baking Powder
4 dozens of raspberries (organic preferebly)
200g of cooking rate chocolate bar
3 cups of milk
1 tablespoon of corn starch
Beat the egg yolks with the sugar. Reduce the raspberries into a puree and mix with the butter. Add the mix to the batter.
Add the flour and baking powder ,and mix. Beat the egg whites into a merengue consistancy and add to the batter. Fill the paper cupcake molds with the batter and bake at 180C for 20 min.
To prepare the chocolate frosting melt the chocolate bar with the butter and add the 2 cups of milk. Dissolve the corn starch in 1 cup of milk and add to the chocolate. Mix until the consistancy is creamy. Cool down in the fridge and decorate the cupcakes.