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Raspberry Cream Puff Cupcakes

Smooth and delicious raspberry marshmallow fluff on a soft almond cupcake and covered with the incredible Valrhona Raspberry Inspiration.
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Prep Time 30 minutes
Cook Time 23 minutes
Course Dessert
Servings 12 cupcakes

Equipment

  • cupcake baking pan

Ingredients
 
 

ALMOND CUPCAKE

  • 130 g all-purpose flour
  • 30 g almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 100 g buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 80 g butter room temperature
  • 30 g flavour neutral oil e.g. canola oil
  • 155 g granulated sugar
  • 2 eggs room temperature

MARSHMALLOW FLUFF

  • 128 g granulated sugar
  • 60 g glucose syrup or corn syrup
  • 38 g water
  • 75 g egg whites
  • 15 g granulated sugar
  • ½ teaspoon vanilla paste
  • 1,5 tablespoon freeze dried raspberry powder

RASPBERRY CHOCOLATE COVER

  • 200 g Valrhona Raspberry Inspiration chocolate
  • 30 g flavorless oil like canola oil

Instructions
 

ALMOND CUPCAKES

  • Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
  • Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the buttermilk, vanilla extract and almond extract and set it aside.
    130 g all-purpose flour, 30 g almond flour, 1 teaspoon baking powder, ½ teaspoon salt, 100 g buttermilk, 1 teaspoon vanilla extract, 1 teaspoon almond extract
  • In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and sugar and mix it on high speed for 2-3 min.
    80 g butter, 30 g flavour neutral oil, 155 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until combined.
    2 eggs
  • Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
  • Divide the cake batter into the 12 cupcake liners and bake them for 20-23 min or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

MARSHMALLOW FLUFF

  • In a small pot bring water, glucose syrup, and 128 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.
    128 g granulated sugar, 60 g glucose syrup, 38 g water
  • Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 15 g of granulated sugar once a tight net of white bobble has formed and continue whisking until stiff peaks.
    75 g egg whites, 15 g granulated sugar
  • Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Add the freeze dried raspberry powder and vanilla paste and mix it in.
    ½ teaspoon vanilla paste, 1,5 tablespoon freeze dried raspberry powder
  • Transfer to a piping bag with a big round piping tip. Pipe the marshmallow fluff onto the cupcake and let them dry for 30 min. Meanwhile make the chocolate cover.

RASPBERRY CHOCOLATE COVER

  • Melt the chocolate and add the flavorless oil and mix it in. Add the chocolate to a cup. Dip the cupcake in the Raspberry Inspiration chocolate and let it set.
    200 g Valrhona Raspberry Inspiration chocolate, 30 g flavorless oil
  • Best enjoyed on the day.

Nutrition

Carbohydrates: 44gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 28mgSodium: 315mgPotassium: 125mgFiber: 1gSugar: 28gVitamin A: 69IUVitamin C: 0.3mgCalcium: 47mgIron: 1mg
Keyword cupcakes, flødebolle, marshmallow, raspberry
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