It’s friday! And friday means dessert, right? These mini cupcakes are cardamom cakes with raspberry buttercream frosting and they were a joy to make! The cakes were super simple – pretty much just mixing everything together – and the frosting was very easy to make too! I tried a new recipe for the cake today and I loved it! Definitely a new favorite!
Here’s the recipe! It gives 36 mini cupcakes, or 12 normal sized ones.
- 165 g plain flour
- 225 g sugar
- 1,5 tsp baking powder
- 1,5 tsp vanilla sugar
- 1 tsp cardamom seeds
- 0,5 tsp salt
- 55 g melted butter
- 55 g flavorless oil (such as rapeseed)
- 130 g sour milk/sour cream/yoghurt
- 3 eggs
1.. Preheat the oven to 175 C/350 F.
2.. Ground the cardamom seeds to a fine powder.
3.. Stir together all the dry ingredients.
4.. Add in the eggs, sour milk/sour cream, oil and melted butter and stir with a mixer until smooth.
5.. Pour the batter into cupcake liners and bake in the middle of the oven for about 10 minutes for minis or 15-20 minutes for normal sized cupcakes. They are done when a toothpick in the center comes out clean.
6.. Put the cupcakes on a rack to cool.
- 200 g butter
- 200 g powdered sugar
- 60 g raspberry puree (fresh raspberries pressed through a sieve)
- 0,5 tsp vanilla extract
1.. Stir together 100 g powdered sugar with the raspberry puree.
2.. Beat the butter with the rest of the sugar until white and fluffy, 5-10 minutes.
3.. Stir in the raspberry puree and vanilla extract in the butter.
4.. Frost your cooled cupcakes.