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Cupcakes with raspberries in silicone molds

0
1325
Kitchen Italian
Calorie content 159.4 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 6.7 g
Fats * 4.8 gr.
Carbohydrates* 30 gr.
* per 100 gr. product
Cupcakes with raspberries in silicone molds
Content

In summer, baked goods with fresh forest or garden berries will be relevant. Raspberry muffins turn out to be very tender and juicy, they can be served as a dessert on the table, taken on the road or to work for a light snack.

Ingredients

Cooking process

step 1 out of 5
Cut the butter into several pieces and melt it over low heat, cool.
step 2 out of 5
Combine flour with baking powder and sift, add sugar to flour. Break an egg into a bowl, beat it with a fork, then add milk and melted butter to it. Combine the resulting mixture with flour and sugar, knead into a homogeneous dough without lumps.
step 3 out of 5
Gently add raspberries to the dough and stir slowly.
step 4 out of 5
Fill two-thirds of the silicone molds with dough. Place the tins on a baking sheet and place them in an oven preheated to 190 degrees. Bake for 20-25 minutes, depending on the power of your oven.
step 5 out of 5
Remove the finished muffins from the molds, sprinkle with powdered sugar and garnish with whole berries.

Bon Appetit!

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