Sumptuous Cava Cupcakes With Delightful Raspberries

Ingredients

• For Cava Cupcakes
• 115g of whole cream butter
• 220g Raw Sugar
• 250g Wholemeal flour
• 1.5 teaspoons of fresh baking soda
• 80 ml of fresh raw or pasturized milk
• 40 ml of pure cava
• 2 large eggs
• For the Cupcake filling:
• 200g of fresh raspberries
• 4 tbsps . sugar
• In order to fill all of them, prepare a fresh raspberry puree, cooking 200g of fresh raspberries along with 4 tbsps . sugar to a simmer (with out stirring). allow it to cool and then using an apple corer fill the cupcakes.
• For the butter cream
• 250 g whole cream butter
• 300 g of pure icing sugar
• 4 tablespoons of cava
• 1 tsp fresh raspberry liqueur (not essential)

Instructions

1. Preheat stove to 180 degrees celcius
2. Get ready cupcakes pan with 12 capsules.
3. Whip whole cream butter with th sugar until blended and the mixture is clear.
4. Combine the egg, whipping until incorporated. Lightly Sift in wholemeal flour with the baking powder.
5. Combine about half the wholemeal flour mixture and then whip on minimum speed till ingrediants are incorporated. After that, add the whole milk whilst whipping at very low speed.
6. Combine the remaining half of the wholemeal flour and lastly the actual cava.
7. distribute the cake mixture in cupcake cups, only fill not more than about 2/3.
8. Cook 20-22 min's or till a toothpick ot fork comes out clean.
9. Allow to cool in pan for 5 min's after which transfer the cupcakes to your wire stand till entirely cool.
10. For the Cupcake filling:
11. Sift the pure icing sugar and place in a dish along with the whole cream butter and some liqueur. Whip all of the ingredients initially 1 minute at very low speed, after that at maximum speed around Five minutes.