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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 chantilly 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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
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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