Beat the butter with the sugar until integrated. The mixture should lighten. Now it's time to add the egg and beat until incorporated.
Then, sift the flour with the baking powder and add half to the mixture, beating at a lower speed until incorporated, then add the milk, continuing to beat. Add the other half of the flour and finally the vodka. Do not stop mixing even if it seems like the mixture is curdling; it will regain its homogeneous texture afterward.
Prepare a cupcake tray with 12 liners. Distribute the mixture into the liners without filling them more than two-thirds full.
Bake for 20 to 30 minutes, or until a toothpick comes out clean. Allow to cool for a few minutes before filling them. Meanwhile, prepare the filling.
We will cook the 200g of raspberries with 6 tablespoons of powdered sugar over low heat, stirring continuously until a jam forms. Let cool and use it to fill the cupcakes using an apple corer; you can close them again with the same piece that was removed earlier.
For the buttercream with which we will decorate the cupcakes, we will sift the powdered sugar in a bowl along with the butter and vodka. Beat all the ingredients first at low speed and then increase to maximum speed. Then add the food coloring to dye only half of the mixture.
Once filled, we will brush them with a little more raspberry jam that we prepared earlier and then cover with a light layer of white buttercream. The remaining pink mixture will be placed in a piping bag to form a swirl on top of each cupcake, then we will add two raspberries and a touch of colored sugar on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?