Cupcake is always famous for its softness, crispness and tenderness. And making a raspberry cake is the easiest way, and it goes well with tea, milk, and coffee. The bright taste of raspberries makes the muffin simply amazing and aromatic.
It is necessary
- - 2, 5 tbsp. flour
- - 2/3 st. raspberries
- - 2/3 st. Sahara
- - 150 g butter
- - 1/3 Art. milk
- - 3 eggs
- - 3 tbsp. l. icing sugar
- - 1, 5 tsp baking powder
- - 2 pinches of salt
Instructions
Step 1
Put the butter in a warm place for 1 hour, or heat it in the microwave to room temperature. Cut the butter into large pieces, set one small piece aside for now, it will be needed to grease the mold. Combine butter with sugar and beat. A homogeneous white fluffy mass should form.
Step 2
Divide one egg into yolk and white. Add the yolk along with two eggs to the butter mixture, add without stopping whisking the mass.
Step 3
Pour warm milk into whipped cake mixture. In a separate container, mix flour with baking powder, mix everything thoroughly. While stirring, add the flour gradually to the mixture. The base of the cake dough is ready, now it's time to start with the raspberry addition.
Step 4
Rinse the raspberries thoroughly in running water, sort them out, remember a little so that they give juice and the dough becomes pale pink. If you want a light dough, then you don't need to crush the raspberries. Add the berries to the dough and stir.
Step 5
Lubricate a baking dish with the remaining butter from the dough, put the dough in it and distribute in an even layer. Preheat oven to 180 degrees.
Step 6
Put the raspberry muffin in a hot oven for 35-40 minutes, check the readiness of the dough with a match.
Step 7
Beat the remaining egg white with a whisk with powdered sugar, if desired, add 1 teaspoon of lemon juice. Coat the finished raspberry muffin with cream, put a few berries and mint on top, cut into pieces and serve.
