Makes 12cupcakes:
For the batter:
• 170g flour
• 150g caster sugar
• 150g softened butter
• 3eggs
• 1tsp of baking powder
• 45g whole milk
• 1tsp of vanilla extract
• 100g frozen raspberry
pieces
For the icing:
• 60g egg whites
• 65g caster sugar
• 115g softened butter
• 100g white chocolate
• 2tbsp rapeseed oil
• Paper cupcake cases
• Muffin or cupcake tin
Prepare the batter: Preheat the oven to 180°C. Set up the stainless steel bowl and
the mixer, then add the flour, baking powder, sugar, eggs, vanilla, butter and milk
into the bowl. Place the lid on top and mix at speed 6for 2minutes. Finish by adding
the raspberry pieces and mix at speed 3for 15seconds. Place a paper cupcake case
in each muffin tin hole and fill each case up to 2/3full with the batter. Bake for
15minutes at 180°C then leave them to cool completely.
Prepare the icing: melt the white chocolate together with the rapeseed oil in the
microwave at a low power. Place the egg whites and sugar in a bain-marie bowl and
whisk together until the mixture doubles in volume and is glossy. Set up the stainless
steel bowl and the whisk. Place this mixture in the bowl and place the lid on top, then
whisk at speed 5until it forms soft peaks on the whisk. Then add the softened butter
and mix at speed 6for 30seconds. Lift up the top of the machine, scrape down the
inner sides of the bowl using a spatula and add the melted white chocolate. Mix
one last time at speed 6for 30seconds. Place your icing in a bag with a star tip and
decorate your fully cooled cupcakes.
Mixer WhiskBowl
Raspberry and white chocolate cupcakes
E X C E P T I O N A L M O M E N T S
• 3cups of strong coffee
• 3eggs
• 1box of sponge fingers
• 75g caster sugar
• 250g mascarpone
• A bit of bitter cocoa
powder
Separate the egg yolks from the egg whites. In the stainless steel bowl, mix together
the egg yolks and the sugar using the multi-prong whisk at speed 6for 2minutes
until the mixture is very pale. Add the mascarpone and whisk again at speed 6for
2minutes. Place this cream in a mixing bowl and set to one side. Wash and dry the
stainless steel bowl and the whisk. Transfer the egg whites into the stainless steel
bowl and attach the multi-prong whisk. Whisk the egg whites until stiff peaks form
for 30seconds at speed 5, add 1teaspoon of sugar and whisk again for 1minute
30seconds at speed 6. Gently fold the beaten egg whites into the mascarpone cream
using a spatula.
Assembly: soak some sponge fingers in the coffee then place them in the bottom
of the glass pot as the first layer. Add a layer of cream, then another layer of soaked
sponge fingers. Continue to repeat these layers until the glass pot is full, finishing
with a layer a cream. Dust with cocoa powder and place the glass pots in the
refrigerator for at least 12hours.
WhiskBowlx 6/8
Tiramisu pots
Tip: indulge yourself
and decorate your
cupcakes with sugar
pearls or chocolate
sprinkles.
Tip: Replace the
coffee with fruit juice and
add fresh fruit for a light
dessert.
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EN
