Photo: Deva Williamson
Raspberry Cupcakes with Raspberry Whipped Cream
15 ingredients
30 min + 20 min
24
openrecipes
Deliciously light and fluffy Raspberry Cupcakes with Raspberry Whipped Cream.
Estimated Nutrition (whole recipe, rough)
955
Calories
30g
Protein
33g
Fat
136g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-¼ cups FOR THE CUPCAKES:
- 1 Tablespoon Cake Flour
- ½ teaspoons Baking Powder
- 1-¼ cup Salt
- 4 whole Buttermilk
- ½ cups Large Egg Whites At Room Temperature
- 1-½ cup Unsalted Butter, At Room Temperature
- ½ teaspoons Sugar
- ½ cups Almond Extract
- 1-½ cup Raspberry Puree (see Note)
- 2 Tablespoons FOR THE WHIPPED CREAM:
- ¼ cups Heavy Cream, Chilled
- 2 pints Sugar
- 2 Tablespoons Raspberry Puree (see Note)
- 2 teaspoons Fresh Raspberries For Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes