Vanilla Cupcakes with Raspberry Mousse

RECIPESPLUS
15Ingredients
75Minutes
320Calories

Ingredients

US|METRIC
  • 200 grams plain flour
  • 2 1/2 teaspoons baking powder
  • 2 eggs
  • 150 grams caster sugar
  • 1 pinch salt
  • 1 vanilla pod (with the seeds scooped out)
  • 6 tablespoons oil
  • 200 milliliters milk
  • 50 grams hazelnut brittle (broken into small pieces)
  • 274 grams frozen raspberries (or fresh)
  • 6 leaves gelatine
  • 200 grams sour cream
  • 2 tablespoons lemon juice
  • 200 grams double cream
  • white chocolate (grated)
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    Directions

    1. Preheat oven to 325°F. Line a 12 cup muffin pan with paper liners. Whisk eggs with 1/2 cup sugar, vanilla bean seeds, oil, milk and 1 pinch of salt. Add flour, baking powder and hazelnut brittle. Distribute between paper liners and top each with 1 raspberry. Bake for 25-30 mins. Remove from oven and place on a wire rack. Cool for about 10 mins in the pan then remove and let cool completely.
    2. Bloom gelatin in cold water. Mix 1/4 cup sugar, sour cream and lemon juice. Add gelatin and heat gently until melted then chill until starting to set. Whip heavy cream then fold in along with puréed raspberries. Transfer to a piping bag with a large tip and decorate cooled cupcakes. Chill for at least 1 hour. Serve decorated with remaining raspberries and white chocolate.
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    NutritionView More

    320Calories
    Sodium8% DV180mg
    Fat29% DV19g
    Protein10% DV5g
    Carbs11% DV33g
    Fiber8% DV2g
    Calories320Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol70mg23%
    Sodium180mg8%
    Potassium150mg4%
    Protein5g10%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber2g8%
    Sugars17g34%
    Vitamin A8%
    Vitamin C15%
    Calcium15%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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