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Recipe of Raspberry cupcakes with cream
Recipe

Raspberry cupcakes with cream

30 mins
Half
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Rich raspberry cupcakes with chantilly cream, which also look very nice.

Ingredients

8 portions
  • 500 grams flour
  • 500 grams butter, soft
  • 150 grams powdered sugar
  • 4 egg yolks
  • 50 grams pistachio, chopped fine
  • 1 boat whipped cream
  • 2 small boxes raspberry

Preparation

Heat the oven to 325ºF. In a bowl beat the butter with the yolks, then add the sugar and flour and finally the pistachios. Beat until it is a homogeneous paste and let it rest for an hour.
Put round tartite size molds on a cookie sheet, grease them and flour them. Distribute the pasta smoothing very well to be flat.
Bake for 8 minutes, remove and let cool. Unmold them and on each tart, spread 2 or 3 tablespoons of Chantilly cream.
On top of the cream, place the raspberries in a circle to cover the whole cake and if I want I can sprinkle some sugar.

TIPS

The raspberries can be put whole or split in half, with the cut side up.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (2)
Allekza Vargas
07/02/2014 22:25:59
A través de iOS Como cuantos grados centígrados son 325*F
Lauss Hernández
29/01/2013 22:15:48
Recomendado Rellenar un ganache con chocolate blanco, el sabor es buenísimo.

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