Sour Cream Raspberry Cupcakes


Low-gluten flour 150g
Baking powder ½tsp
salt A handful
Unsalted butter 113g
sugar 80g
egg 1
Vanilla extract ½tsp
sour cream ½cup
raspberry 1½cup
-Frosting material-
Cream cheese 56g
Powdered sugar 40g
Unsalted butter 56g

Butter soften at room temperature and add sugar, then add the egg three times, stirring each time.

Add sour cream and stir well

Sift into low-gluten flour, baking powder, add salt, vanilla extract and mix well

Add raspberries and mix well

Pour into the mold and preheat the oven to bake at 180 degrees for 25-30 minutes.

Mix softened cream cheese and butter, mix until smooth, then add powdered sugar and vanilla extract and mix well

Decorate to the cooled cake, and finally put a few raspberries on top

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