Mini bundt cakes with fruity and citric touch because of the raspberries and lemon juice. If you do not have the mold to make mini bundt cakes, they can be made into a regular cupcake form. The amounts specified here are for about twelve cupcakes or mini bundt cakes.
Let’s make the recipe
Ingredients:
125 g butter at room temperature
150 gr of sifted flour
Half teaspoon baking powder
A pinch of baking soda
A pinch of salt
125 gr of sugar
1 Teaspoon vanilla extract
50 ml milk
The zest of a lemon
3 eggs at room temperature
125 gr of raspberries
First mix the sugar with the butter for a few minutes until it turns pale, then add the eggs one by one, the vanilla extract, the lemon zest and finally slowly add the milk. Now add to the wet mixture the dry ingredients, the sifted flour, the pinch of salt, the yeast and the baking soda, mix slowly so that everything is integrated and finally add the raspberries and stir the dough carefully.
Pour the dough onto the molds and bring to the oven, previously heated to 170 ° for 20 minutes or until the toothpick comes out clean. Let cool a few minutes, done! You can unmold and eat!