Raspberry Pink Water Cupcakes

Raspberry Cupcakes with Rose Water – A Detailed recipe cooking. Photo of the dish: РайанDausch Time: 2 hours. Difficulty: medium Amount: 12 cupcakes AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cupcakes:

• 1 and 1/3 Art. premium wheat flour
• 1/2 tsp baking powder for dough
• 1/2 tsp baking soda
• 1/2 tsp salt
• 110 gr. (6 tbsp.) Melted butter
• 3/4 Art. Sahara
• 1/2 tbsp. sour cream
• 2 large eggs
• 1 tsp vanilla extract

For filling:

• 2 tbsp. raspberries
• 1 tbsp. and 1 tbsp. l water
• 2/3 Art. Sahara
• 1.5 tsp corn starch
• 1/2 tsp rose water (aqueous solution of essential components rose oil)

For cream:

• 1 tbsp. Sahara
• 3 egg whites
• 220 gr (12 tbsp.) Butter at room temperature
• 3/4 – 1 tsp rose water
• Crystallized sugar for decoration

Recipes with similar ingredients: premium flour, eggs, sour cream, starch, vanilla extract, raspberries

Recipe preparation:

1. Make cupcakes: preheat the oven to 175 ° C. Place baking paper in 12 cupcake tins. In a bowl medium-sized mix flour, baking powder, soda and salt. Вin a large bowl, beat the melted butter, sugar, sour cream, eggs and vanilla. Add the flour mixture.
2. Fill each cupcake pan with dough for about two-thirds. Bake in the oven for 18-20 minutes. Leave on for 5 minutes. off oven, then remove and let cool completely.
3. Meanwhile, prepare the filling: in a medium saucepan size mix raspberries, 1 cup water and sugar, periodically stirring, bring to a boil. Reduce heat and cook for 15 minutes. until the mixture is halved. In a small bowl, mix corn starch, rose water and a tablespoon of water. Add mix in a saucepan with raspberries and, stirring, cook for another 2-3 minutes. Strain the sauce through a sieve and let cool for 20 minutes.
4. Meanwhile, prepare the cream: whisk thoroughly in a bowl egg white with sugar, put a bowl in a water bath. Whisk 3-5 minutes, until sugar is completely dissolved. Move the mixture to Mixer bowl and beat until foamy for 6-8 minutes. Continuing mix the mixer with a mixer at medium speed, portionwise add butter. (It’s okay if the mixture looks too thick.) After adding all the oil, mix thoroughly until homogeneous mass for 1-2 minutes Add 3-4 tbsp. l raspberry filling and pink water and beat until a uniform thick mass.
5. With a sharp knife in the middle of each cupcake, close to the edges, cut hole 2 cm deep. Into the resulting hole of each cupcake add a teaspoon of raspberry filling. Let the filling soak for 5 minutes, then add the remaining filling. Lubricate on top cream cups and sprinkle with granulated sugar.