100 g of vegetable oil, for example canola oil (1 raw dl)
120 g film milk (1 ¼ dl)
250 g raspberry jam for filling (2 dl) Topping
250 g mascarpone
60 g icing sugar (1 dl)
10 g vanilla sugar (1 tbsp)
250 g whipped cream (2 ½ dl)
12 fresh raspberries
How to prepare
45 minutes
Preheat oven to 175 degrees, hot air function. Place the molds in the cupcake plate. Mix wheat flour, baking powder, bicarbonate, salt and vanilla sugar in a bowl.
Whisk the eggs slightly next door with electric whisk in another bowl. Add powdered sugar and whisk for about 2 minutes. Turn the vegetable oil down with a licking pot and then half of the flour mixture and half of the film milk. Pour in the rest of the flour mixture and file the milk and turn to a smooth and fine batter.
Fill the molds to max ¾ with batter and bake in the middle of the oven for about 15 minutes. Test with a stick that the cookies are well-baked. Remove the plate and let the cookies cool completely in their molds in the plate.
Pick up the molds from the plate. Make a small pit with a knife in the middle of each cupcake and fill with raspberry jam.
Topping: Whisk together mascarpone, icing sugar and vanilla sugar with electric whisk in a bowl. Continue to whisk and at the same time add the cream a little at a time until the topping has fluffy texture.
Spread the topping or click it out on each cupcake. Decorate with raspberries.
