Recipe: Cupcake with raspberries and white Kit Kat 🍇
How about adding a little crunch to your cupcakes ? Today we suggest that you combine the tenderness of Kit Kat White with the sour note of raspberry. This delicious recipe will appeal to both young and old!
NUMBER OF PORTIONS: 9
PREPARATION TIME: 30 MIN
BAKING TIME: 20 MIN
REST TIME: NONE
DEGREE OF DIFFICULTY: MEDIUM
Ingredients:
- 4 Kit Kat White
- 200g of frozen raspberries
- 9 fresh raspberries
- 200g of cream for whipped cream
- 1 natural yogurt
- 4 eggs
- 3 yogurts of flour
- 2 yogurts of sugar
- 20g of powdered sugar
- 1/2 yogurt oil
- 1/2 packet of baking powder
- 1 piece of butter
Instructions:
- Heat the oven to 180°C and take the raspberries out of the freezer.
- In a large bowl, mix yogurt, eggs, sugar, flour, baking powder and oil until you get a smooth mixture.
- Divide the Kit Kat White and divide each into 3 parts. Grease the muffin tins with butter, then place 3 pieces of Kit Kat in the bottom of each tin. Add one raspberry on top, then pour the mixture.
- Bake the muffins for about 20 minutes.
- Blend the thawed raspberries, then pass them through a fine sieve to remove the seeds. Save 70 g of the raspberry dressing.
- Make cold sweet cream into whipped cream. Add the raspberry dressing and powdered sugar, then continue mixing until you get a firm texture. Transfer the raspberry whipped cream to a pastry bag fitted with the tip of your choice and put it in the fridge until the cupcakes have cooled.
- After the cupcakes have cooled, decorate them with raspberry whipped cream, then add a dollop of Kit Kat White on top.
- Now all that remains is to enjoy!
Feel free to try other combinations of fruit and Kit Kat flavors (like strawberry or orange) to find your perfect combination !
