Tuesday. Or the day after the worst day of the week, when the weekend is still not in sight, but you have recovered from the biggest Monday trauma. And maybe with the help of Pringles and Prosecco can slip harmlessly into Wednesday … or is it just me?
Pringles are not your thing now?
And how many times have I mentioned “pringles” here without ever having received a pallet of chips for all the advertising? WHAT AM I DOING WRONG?
Then it could be these cupcakes, live and direct, by the Austrian food blogger Marlene, who has been writing “Miss Cupcake” since 2012 about “sugar-sweet things to find happiness” – and has taken my heart by storm with this single sentence.
With her, there are really only recipes for sweets and desserts, all really beautiful photographed and so “tubbelisicher” in the preparation that even I can do it back-pipe. And honestly: She has me at “Mojito”!
Raspberry Mojito Cupcakes – from the blog«Miss Cupcake», bookmark hopphopp!
Ingredients cupcakes (for 18 pieces):
- 195g white flour
- ½ tsp baking powder
- ½ teaspoon soda
- ¼ tsp salt
- 2 untreated limes, grated peel, and juice
- 1 heaped tablespoon of fresh minced mint – plus 18 beautiful, small mint leaves to decorate
- 130g sugar
- 2 eggs
- 115g butter
- 180ml buttermilk
- 200g fresh raspberries
- 90g butter, room temperature
- 450g powdered sugar
- ½ tsp vanilla sugar
- 2 untreated limes, grated peel
- 150g double cream cheese (eg Philadelphia)
- red food coloring
You will also need paper cups *, piping bag, two muffin plates, and 2 other limes and pretty straws for decoration.
Preheat oven to 175 ° Celsius and layout two muffin sheets with paper cups. Stir butter until creamy with the hand mixer. Add the sugar and the grated lime peel, as well as the minced peppermint leaves. Add eggs one at a time and stir until a homogeneous mixture is obtained. Add 3 tablespoons of lime juice, then stir in the flour, baking powder, salt, and soda alternately with the buttermilk.
That’s just a Zen meditation exercise,
Distribute the dough in the molds and put the raspberries in the dough, per cupcake about 4 pieces. Bake the cupcakes in the middle of the oven for 15 to 20 minutes until they are slightly golden brown and do not stick any dough pieces during the chopstick test. Remove from the oven and allow to cool completely on a grid.
For the pink frosting, add all the above ingredients (food coloring as needed, usually a few drops) in a bowl and stir with the hand mixer for about 5 minutes until creamy.
Then fill in a piping bag and distribute it on the cupcakes. The whole peppermint leaves, thinly sliced lime slices and if necessary use straws for decoration.
Yummy, right? And totally alcohol-free, Mom!
Thanks to Marlene for sharing the recipe here. And if you want to pimp your Instagram feed with unbelievably “glitzy” sweet pastry photos, you should definitely follow Miss Cupcake on Instagram.
But do not come to me later, brüele, if you feel like tartling all the time, okay?
Tomorrow we go jogging. TOMORROW. Hey, that would be an idea for a T-shirt, right?
Happy Cupcake Day, Bella!