Raspberry Cream Puff Cupcakes Recipe Easiest Guide: These raspberry cream puff cupcakes are bursting with the fresh flavors of spring! They feature soft almond cupcakes topped with smooth, tangy raspberry marshmallow fluff and coated in a rich raspberry chocolate shell made from Valrhona Raspberry Inspiration.
Raspberry Cream Puff Cupcakes Recipe Easiest Guide
Each bite is a perfect harmony of almond and raspberry flavors, making these cupcakes ideal for any springtime celebration.
Why You’ll Love These Raspberry Cream Puff Cupcakes
The combination of almond cupcakes, sweet marshmallow fluff, and raspberry chocolate coating creates an indulgent treat that is both soft and flavorful. The tangy raspberry perfectly complements the sweet fluff and nutty almond base, while the chocolate coating adds a delightful crunch.
Ingredients You’ll Need
Almond Cupcakes
- 130 g all-purpose flour
- 30 g almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100 g buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 80 g butter (softened)
- 30 g flavor-neutral oil (e.g., vegetable oil)
- 155 g granulated sugar
- 2 eggs
Raspberry Marshmallow Fluff
- 128 g granulated sugar
- 60 g glucose syrup
- 38 g water
- 75 g egg whites
- 15 g granulated sugar (for egg whites)
- 1 ½ tablespoons freeze-dried raspberry powder
- ½ teaspoon vanilla paste
Raspberry Chocolate Coating
- 200 g Valrhona Raspberry Inspiration chocolate
- 30 g flavorless oil (e.g., vegetable oil)
Step-by-Step Instructions
1. Make the Almond Cupcakes
Preheat your oven to 160°C (320°F) and line a cupcake tray with 12 liners. In a bowl, sift together the all-purpose flour, almond flour, baking powder, and salt, then set aside. In a separate bowl, mix the buttermilk, vanilla extract, and almond extract.
Using a stand mixer with the paddle attachment, beat the butter, flavor-neutral oil, and sugar on high speed for 2-3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Alternate adding the dry ingredients and the buttermilk mixture, starting and ending with the dry ingredients.
Mix until just combined, being careful not to overmix. Divide the batter evenly among the cupcake liners and bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Raspberry Marshmallow Fluff
In a small pot, combine the water, glucose syrup, and 128 g of granulated sugar. Bring the mixture to a boil and heat it until it reaches 117°C (use a sugar thermometer to monitor the temperature). Meanwhile, in a clean bowl, begin whipping the egg whites at high speed.
Once a white foam forms, gradually add 15 g of granulated sugar and continue whipping until stiff peaks form. Slowly pour the hot sugar syrup into the egg whites in a thin, steady stream while continuing to whip at full speed. Whip for 8-10 minutes until the mixture is glossy and stiff.
Add the freeze-dried raspberry powder and vanilla paste, mixing until fully incorporated. Transfer the marshmallow fluff to a piping bag fitted with a large round piping tip. Pipe the fluff onto the cooled cupcakes and let them dry for 30 minutes while you prepare the chocolate coating.
3. Make the Raspberry Chocolate Coating
Melt the Valrhona Raspberry Inspiration chocolate in a heatproof bowl over a double boiler or in short bursts in the microwave. Once melted, stir in the flavorless oil until fully combined. Pour the melted chocolate into a deep cup to make dipping easier.
Dip the tops of the marshmallow-covered cupcakes into the melted chocolate, ensuring that the marshmallow fluff is fully coated. Let the chocolate set at room temperature.
Storage and Serving Suggestions
These cupcakes are best enjoyed on the same day for maximum flavor and freshness. If you have leftovers, store them in an airtight container at room temperature and consume them within 1-2 days.
Baking Tips for the Best Results
- Use a Kitchen Scale: For precise measurements, use a kitchen scale to weigh the ingredients, ensuring consistent and delicious results.
- Don’t Overmix: Once the ingredients are combined, give the batter a final gentle fold using a spatula to avoid overmixing, which can lead to dense cupcakes.
- Choose the Right Pan: Light-colored aluminum baking pans distribute heat evenly and produce softer cupcakes compared to dark pans, which can cause a dry crust.
- Clean Equipment for Meringue: When making the marshmallow fluff, ensure that the bowl and whisk are completely clean and free from fat or grease. A quick wipe with vinegar or lemon juice can help prevent any issues with the meringue whipping properly.
Nutrition
- Carbohydrates: 44g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0.02g
- Cholesterol: 28mg
- Sodium: 315mg
- Potassium: 125mg
- Fiber: 1g
- Sugar: 28g
- Vitamin A: 69IU
- Vitamin C: 0.3mg
- Calcium: 47mg
- Iron: 1mg
These raspberry cream puff cupcakes are a delightful springtime treat. The combination of almond cupcakes, tangy raspberry marshmallow fluff, and smooth chocolate coating is sure to impress anyone who tries them. Try this recipe and enjoy the refreshing burst of raspberry flavor!
FAQ’s
Q1: Can I use regular chocolate instead of Valrhona Raspberry Inspiration?
Yes, you can use regular white chocolate or any high-quality chocolate. To maintain the raspberry flavor, consider adding a small amount of freeze-dried raspberry powder to the melted chocolate.
Q2: How long do these raspberry cream puff cupcakes stay fresh?
These cupcakes are best enjoyed on the same day. However, you can store them in an airtight container at room temperature for up to 1-2 days.
Q3: Can I make the marshmallow fluff in advance?
Yes, you can make the marshmallow fluff a few hours in advance. However, it’s best to pipe it onto the cupcakes as soon as possible to maintain its texture and volume.
Q4: What can I use instead of freeze-dried raspberry powder?
If you don’t have freeze-dried raspberry powder, you can use raspberry jam or puree in the marshmallow fluff, but it may slightly alter the texture. Be sure to adjust the liquid ratio accordingly.
Q5: Why is my marshmallow fluff not whipping properly?
Ensure that your mixing bowl and whisk are completely clean and free from any fat or grease. Even a small amount of residue can prevent the meringue from forming stiff peaks. Wiping your tools with vinegar or lemon juice before starting can help.