Cupcakes mit Himbeer-Schokoladenfüllung sind die perfekte Wahl für jeden, der auf der Suche nach einem leckeren und einfachen Dessert ist. Mit dem Rezept von Sallys Welt für Lidl kann man im Handumdrehen eine köstliche Süßspeise zaubern, die nicht nur hervorragend schmeckt, sondern auch noch toll aussieht. Ob für eine Geburtstagsfeier oder einfach zum Genießen zu Hause – diese Cupcakes sind immer eine gute Wahl.

Cupcakes mit Himbeer-Schokoladenfüllung | Rezepte für Lidl von Sallys Welt

Hello and welcome to Lidl, for today’s recipe, I thought we could bake cupcakes together. Cupcakes are small cakes, essentially a muffin with cream on top and beautifully decorated. The difference between a muffin and a cupcake is that a muffin is usually plain, while a cupcake has a topping.

Cupcakes are really easy to make and I think they are really beautiful because you can share them and make someone happy. You can also make a small batch, reduced by half, for example, if you only want to make six cupcakes.

For the chocolate muffin, we will need 150g sugar, a pinch of salt, 180g flour, 3/4 tsp baking powder, 40g cocoa, 150g butter, 2 eggs, a splash of milk, 150ml sunflower oil, and an espresso shot.

The preparation is also very easy. Firstly, preheat the oven to 200 degrees Celsius, and line a muffin tray with paper liners. Then, mix the dry ingredients (sugar, salt, flour, baking powder, and cocoa) in one bowl and the liquid ingredients (eggs, milk, butter, sunflower oil, and espresso) in another. Add the liquid ingredients to the dry ingredients and mix briefly. Make sure you don’t overmix the batter.

Fill the muffin liners with the batter using an ice cream scoop to ensure even portions. Bake the muffins for about 20 minutes, or until a toothpick inserted in the center comes out clean.

While the muffins are baking, we can make the raspberry filling. We will need 300g frozen raspberries, 60g sugar, a splash of lemon juice, 20g cornstarch, and 50ml water. Put the raspberries, lemon juice, and water in a saucepan and bring to a boil. Mix the sugar and cornstarch in a small bowl, and add it to the saucepan. Cook for a couple of minutes until the mixture thickens. Let it cool down.

For the vanilla cream, we will need 250g mascarpone, 60g powdered sugar, a splash of vanilla extract, and 400ml whipping cream. Mix the mascarpone, powdered sugar, and vanilla extract together. Add a couple of tablespoons of the raspberry filling to the mixture and mix well. Whip the cream until stiff, and fold it into the mascarpone mixture.

To assemble the cupcakes, put the raspberry filling in a piping bag and fill the cupcakes using a corer or a knife to create a hole in the center of the muffin. Then, put the vanilla cream in a piping bag and pipe a swirl on top of each muffin. You can decorate the cupcakes with fresh raspberries, or any other toppings, as you like.

And there you have it, delicious chocolate cupcakes with a raspberry filling and a vanilla cream topping. Enjoy with a cup of tea or coffee, or share them with family and friends.
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