Raspberry Cupcakes
Elegant raspberry cupcakes featuring a separated-egg sponge cake base, paired with plain yogurt buttercream and raspberries.
Ingredients
Separated Egg Sponge Cake - Fresh Milk
35 g
Separated Egg Sponge Cake - Unsalted Butter (melted in a double boiler)
45 g
Separated Egg Sponge Cake - Egg Yolks
90 g
Separated Egg Sponge Cake - Caster Sugar
20 g
Separated Egg Sponge Cake - Egg Whites
120 g
Separated Egg Sponge Cake - Caster Sugar (for whipping egg whites, added in 3 batches)
60 g
Separated Egg Sponge Cake - Cake Flour (sifted in 3 batches)
90 g
Plain Yogurt Buttercream - Unsalted Butter (softened at room temperature)
160 g
Plain Yogurt Buttercream - Powdered Sugar (sifted)
50 g
Plain Yogurt Buttercream - Fresh Milk (added in small increments)
30 g
Plain Yogurt Buttercream - Plain Yogurt (brought to room temperature 10-15 minutes before use)
200 g
Decoration - Fresh Raspberries
to taste
Decoration - Pistachios (chopped)
to taste
Instructions
1
Making the Liquid Component of the Sponge Cake
Place the milk and unsalted butter in the same container, heat over a double boiler until the butter melts into a liquid, and set aside.
2
Making the Egg Yolk Batter
Place egg yolks in a bowl and beat to break them up, add caster sugar, stir with a mixer over a double boiler until the sugar dissolves, then beat rapidly until the mixture becomes pale and thick.
3
Whipping Egg Whites
Beat the egg whites with an electric mixer until foamy, then add caster sugar in 3 batches and beat until nearly stiff peaks, creating a fine, smooth meringue that holds its shape with a small hook when lifted.
4
Combining Egg Yolk Batter and Meringue
Add the egg yolk batter to the meringue and gently fold with a rubber spatula until about 80% combined.
5
Folding in the Flour
Sift in the cake flour in 3 batches, gently cut into the batter with a rubber spatula, scraping from the bottom of the bowl, and fold evenly until no flour streaks remain.
6
Adding the Liquid Ingredients
Take a small portion of the batter and mix it into the liquid, then pour it back into the remaining batter and gently fold with a spatula.
7
Piping into Paper Cups
Transfer the batter into a piping bag and pipe into paper cups to about 80% full.
8
Baking
After preheating the oven, bake at 170°C top heat / 150°C bottom heat for about 20 minutes until cooked through, then cool and set aside.
9
Making the Plain Yogurt Buttercream
Add powdered sugar to the softened butter, first press it down slightly with a rubber spatula, then beat until the color lightens into a fluffy butter paste. Slowly add the milk in small increments while beating rapidly, then gradually add the yogurt and continue beating rapidly to create the plain yogurt buttercream.
10
Assembly and Decoration
Transfer the buttercream into a piping bag, pipe a wreath pattern vertically on the cake surface, place fresh raspberries in the center, and decorate the edges of the buttercream with chopped pistachios.
