Cupcakes fourrés à la double crème de framboise
Ingrédients
Petits gâteaux
- 1 paquet (250 g) de fromage à la crème, ramolli
- 1/2 cup butter, softened
- 1-1/4 cup sugar
- 2 œufs
- 1/4 tasse de lait
- 1 teaspoon almond extract
- 2 tasses de farine tout usage
- 1 c. à thé de poudre à pâte Fleischmann's®
- 1/2 c. à thé de bicarbonate de sodium
- 1/4 c. à thé de sel
Raspberry Filling
- 1 paquet (250 g) de fromage à la crème, ramolli
- 1 œuf
- 3 tablespoons fresh OR frozen (thawed) raspberries
- 1/3 tasse de sucre
Raspberry Frosting
- 3 tasses de sucre en poudre
- 1/4 tasse de beurre, ramolli
- 2 tablespoons raspberry jam OR fresh or frozen raspberries
- 1 c. à thé d’extrait de vanille pur
- 1 to 3 tablespoons milk
PRODUITS
Méthode
- Preheat oven to 325?F.
- Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff.
- Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon.
- Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve.
- Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.
