Raspberry and Quark Cupcakes
Raspberry and Quark cupcakes are a truly refreshing dessert, combining the creamy texture of quark with the sweet and tart taste of raspberries. This cake builds upon the Hungarian tradition of using quark in desserts, but receives a modern twist thanks to the cupcake shape. It is the perfect choice for spring and summer gatherings, but is also guaranteed to be a success after a family Sunday lunch. The combination of quark and raspberry is not only delicious, but also nutritious, so we can enjoy this sweet treat without guilt.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) while preparing the batter.
2
In a large bowl, whisk together the flour, sugar, baking powder, salt, and vanilla sugar.
3
In a separate bowl, whisk the eggs, then add the oil and milk. Mix until smooth.
4
Add the quark to the wet ingredients and gently fold it into the mixture.
5
Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth, lump-free batter.
6
Gently fold in the fresh raspberries, being careful not to crush them completely.
7
Divide the batter into muffin cups, filling each about 2/3 full.
8
Bake the cupcakes for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9
Let the cupcakes cool completely before frosting.
10
Whip the heavy cream until stiff peaks form, then fold in the powdered sugar. Spoon the frosting onto the cupcakes and garnish with fresh raspberries.
