Raspberry cupcakes

Raspberry cupcakes

Raspberry cupcakes

Yields:  24pcs

Baking temp: 350 degrees Fahrenheit
Baking time: 14 mins



4 oz butter, room temperature
1 1/2 cups xylitol
2 cups self rising flour
1 cup milk
2 tsp vanilla extract
4 egg whites
1 cup fresh or frozen raspberries

Vanilla Buttercream:

150 grams of egg whites
300 grams of granulated sugar
450 grams of room temperature unsalted butter
1 Tbs vanilla extract
Natural red food coloring



Cream the butter and xylitol for about 3 minutes. Add vanilla extract and mix. While continuing to mix, add the flour and milk alternatively, finishing with the milk. Mix until incorporated.

Separately, whip the egg whites to semi stiff peaks and fold them into the batter gently. Fold in the raspberries.

Divide the batter amongst 24 baking cups and bake at 350 for about 14 minutes until done.

Vanilla Buttercream:

In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath until sugar is dissolved and the mixture is hot to the touch. It will look like light marshmallow.

Bring bowl to the electric mixer and whip until stiff peaks form and the bottom of the bowl feels cool.

Add butter, a tablespoon at a time while whipping. It might look like it is curdling at one point but continue to whip until it comes together.

Add vanilla extract and red food coloring and mix until incorporated.

source:  cannellevanille


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