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Promotion 07

Crazy for cupcakes!

These small, fluffy cakes with their delicious toppings look amazing and taste divine. They’re easy to prepare and ready in no time. We’ve got all you need to bake these little works of art including a recipe for light and fruity raspberry cupcakes – perfect for this time of year.

Blend, stir & whip

  • Artisan KSM150 (4.80l)
  • Artisan KSM150 (4.80l)
  • Artisan KSM150 (4.80l)
KitchenAid Artisan KSM150 (4.80l)
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  • Gourmet Set 4pcs.
  • Gourmet Set 4pcs.
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  • MQ96580 (500W)
  • MQ96580 (500W)
  • MQ96580 (500W)
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Siemens MQ96580 (500W)
The ultra-strong hand mixer for maximum performance - with a wide range of accessories for a wide range of applications
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Domino (1000ml)
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Rotho Domino (1000ml)
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OXO Good Grips
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Tala 1960 set of four
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  • Page Professional
  • Page Professional
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Soehnle Page Professional
Accurate and easy weighing for perfect baking and cooking results - thanks to the Page Profi kitchen scale.
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Cupcakes und Muffins
CHF 5.50
Cupcakes und Muffins

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Bake & Take 12er
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Muffin Flexx 6er
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  • Teigschaber
  • Teigschaber
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Silicone spatula for giving the finishing touch to your dishes.
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  • Flower-Ornamente, 7cm 48Stk. (Disposable baking pans)
  • Flower-Ornamente, 7cm 48Stk. (Disposable baking pans)
  • Flower-Ornamente, 7cm 48Stk. (Disposable baking pans)
CHF 7.50
Birkmann Flower-Ornamente, 7cm 48Stk. (Disposable baking pans)

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Icing Set 1960 (Spritzbeutel)
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Birkmann Cupcake Schürzen ROSE (wrappers + banderoles)

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Dekoperlchen
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Lebensmittelfarbe
CHF 8.90
Birkmann Lebensmittelfarbe
Rich food colouring - a true all-rounder.

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CHF 9.90
ScrapCooking Gänseblümchen

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Tip: Use different piping bag tips to create different effects in the topping.

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Raspberry cupcake recipe

Ingredients:

  • 2x 50g butter
  • 50g sugar
  • 50g raspberries, slightly crushed
  • 1 pinch salt
  • 1 egg
  • 3 tbsp milk
  • 80g flour
  • 1/2 tsp baking powder
  • 50g white chocolate,melted, slighly cooled off
  • 50g cream cheese (e.g. Philadelphia)
  • 5 drops of red food colouring
  • 12 sugar flowers

How it’s done:

  1. Preheat oven to 180°C.

  2. Whisk together 50g butter with the sugar and salt with a hand mixer until frothy. Add the egg and keep whisking for another 2mins until the mixture is light. Add milk and beat until smooth.

  3. Mix together the flour and baking powder and add to dough.

  4. Fold in raspberries and pour the mixture into individual baking cups. Bake in the middle of the preheated oven for approx. 25 mins (until toothpick inserted into centre comes out clean). Cool.

  5. Whisk together 50g butter and melted chocolate with a hand mixer for approx. 2mins. Stir in cream cheese and food colouring. Pour into a piping bag and chill for approx. 10mins. Decorate the cupcakes with the mixture.

  6. Decorate to taste.

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User

Tanja Schütz, Zurich

  • Category Marketing Specialist
Travelling to exotic countries, trying out yummy recipes and enjoying mild summer evenings with friends and family is what makes me happy. At work, I take care of the culinary department; at home, I’m an avid amateur chef. What’s more, I love the outdoors and seeking new impulses that add colour and joy to my life and the lives of others.

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