Ingredients
Instructions
Heat the oven to 175 °C/350 °F and place 12 paper cupcake liners in a cupcake tray.
Mix all the dry ingredients together in a bowl, and add all the liquid ingredients to a separate bowl. Whisk the liquids well together, then mix thoroughly into the dry ingredients.
Fill the cupcake liners ¾ full, then press a few raspberries into each tin. Bake on the middle rack for approximately 25 minutes. Cool on a grill.
These cupcakes are delicious as is, but if you’d like to add some icing, we recommend this one:
70 g butter
50 g Finesse
200 g cream cheese
Mix all the ingredients together in a kitchen machine/stand mixer. Use a piping bag to decorate the cupcakes.
From the book Frøken Holm nr. 1
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 307 g |
| protein | 8 g |
| carbohydrates | 4 g |
| fat | 24 g |
| fiber | 13 g |