Raspberry Cupcakes
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Cupcake making products.
Step 2:
Combine flour, sugar and baking powder.
Step 3:
In another bowl, mix softened margarine, sour cream and egg until smooth.
Step 4:
Add sour cream mass, washed and dried raspberries to the flour and sugar mixture and mix everything carefully.
Step 5:
Grease the cupcake molds with vegetable oil and fill each one with 2/3 of the height. Put the molds in a preheated 180 degree oven for 20 minutes.
Step 6:
Ready-made cupcakes can be sprinkled with powdered sugar.
Calorie content of products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine dietary - 366 kcal/100g
- Margarine bold 40% - 415 kcal/100g
- Margarine - 720 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
