The Very BEST Raspberry Cupcakes

▽ Learn more about how to make
'Like' and 'subscribe' are a great help in content creation!
Hello guys :)
This time, preparing for Mother's Day, I made a raspberry cupcake piped in a beautiful flower shape.
It's pretty and tastes good as well, so it feels like a perfect gift for beloved people. :-)
▶Ingredients (for 6 cupcakes)
[Cupcake batter]
78 g Unsalted butter
95 g granulated sugar
60 g eggs
96g cake flour
4g Baking powder
51 g whole milk
60g Raspberries
A pinch of salt
1) Put soft butter at room temperature in a bowl and beat it gently.
2) Add salt and sugar. Whip with a hand mixer until the color of butter becomes bright and the volume is about 1.5 times larger.
3) While whipping, add eggs at room temperature gradually several times.
4) Sieve cake flour and baking powder in 3) and fold lightly with a spatula.
5) Add milk at room temperature and mix with a spatula.
6) Scoop the batter into the cupcake papers and fill about 60% of the way up. Add 3 to 4 raspberries per cup.
7) bake at 160 °C (320 °F) for 20 minutes. (I used Unox convection oven)
* When using a conventional oven, bake it by raising the temperature to about 10 degrees Celcius, and it may take longer to cook.
* Preheating is always required. For small ovens, use them after warming up for 20 to 30 minutes or more. (In the case of a small household oven, the preheating temperature should be about 20 degrees higher than the baking temperature.)
[Raspberry buttercream]
40g granulated sugar
26g Egg white
90 g Unsalted butter
32g Raspberry puree
1) Add sugar to the whites and mix.
2) Stir well over the boiling water and warm up to 65
℃(149℉).
3) Whisk until the meringue cools less than 30℃(86℉) and becomes firm.
4) Add the butter at room temperature and whip it.
* To make buttercream with a texture that is good for piping, it's better not to put the butter too soft. However, if you add cold butter, they won't mix well together, so use butter at about 20 to 23℃(68 to 74℉).
5) Add room temperature raspberry puree and whip until well mixed.
6) Put the cream in a piping bag with a 125K piping tip and pipe it in a flower shape on top of the cupcake.
7) Decorate with raspberry and edible gold leaf.
* Storage: Can be refrigerated for up to 4 days. To prevent the cake from drying out and smelling of the refrigerator, be sure to keep it sealed. It will taste better if you leave it at room temperature for a while so that the buttercream can soften.
Instagram: / jadore________​
blog: blog.naver.com...
-------------------------------------------------- -------------------------------------------------- ---
Please indicate the source when using the recipe.
Secondary editing and re-uploading of video is prohibited.
-------------------------------------------------- -------------------------------------------------- ---