Raspberry Cupcakes & Italian Meringue Icing

How to take advantage of these pretty raspberries from the garden that were offered to me?

The choice was quickly seen, I wanted cupcakes this weekend (yes yes even by 30 ° c…).

I wanted a soft base with fresh raspberries, a nice all-white topping topped with a raspberry.

The result is quite consistent with what I had in mind! (= happy the girl).

Recipe for 12 cupcakes


  • Vanilla cake base

- Preheat the oven to 160 °

- Sift 215g of flour, 1/2 tbsp of baking powder, 1/2 tsp of baking soda, a pinch of salt and set aside.

- Mix 95g of soft, soft butter with 215g of sugar, gradually incorporating it.

- Add 2 whole eggs (one at a time), beating well.

- Mix separately 150ml of milk and 1 tsp of liquid vanilla.

- Incorporate the sifted dry ingredients into the appliance several times, alternating with the vanilla milk.

- Fill the cupcake boxes 2/3 full with this dough, add 2 or 3 raspberries per box and bake for about 30 minutes (to be checked with a knife blade: it must come out dry).


  • Italian meringue icing


- In a saucepan, pour 250g of caster sugar and 100ml of water. Bring to a boil.

- Using a kitchen thermometer, check that the syrup does not exceed the temperature of 118 ° C.

- During this time, beat 4 egg whites to stiff peaks with a food processor or a mixer.

- When the syrup has reached the right temperature (118 ° C), pour it over the snowy egg whites while continuing to beat them.

- Continue beating at medium speed until the meringue has cooled completely, about 8 minutes (the texture should firm up visibly and become very shiny).

- Fill a pastry bag (equipped with a 2D Wilton socket for me) of this Italian meringue.

- Decorate each cupcake (don't forget the little raspberry for the look!) and taste.




  1. Reply


    July 22, 2013

    there are recipes that make you want to …… .. oh! YES ………… great achievement !!! kisses kisses TITOU ...

  2. Reply


    July 22, 2013

    so pretty and so tempting!

  3. Reply


    July 22, 2013

    Yum, I love it ^^

  4. Reply


    July 23, 2013

    These cupcakes are delicious!

  5. Reply


    July 23, 2013

    Mmmm what does that make you want !! They are magnificent !!!

  6. Reply


    July 23, 2013

    they are just sublime = P

  7. Reply


    July 23, 2013

    I really like your blog that I just discovered! Can I afford to add you to my favorites? Thank you, and don't hesitate to come and see my blog too!

  8. Reply

    Scent and flavor

    July 23, 2013

    They are very beautiful your cupcakes! They look delicious and fresh!

  9. Reply


    July 26, 2013

    Hello, nice gourmet and effective recipe! Thank you;) if that tempts you, I recently posted a recipe for raspberry cupcake, dragee powder and whipped cream;)

  10. Reply


    July 28, 2013

    Thank you for this superb recipe which I followed to the letter. On the other hand with the quantities you gave I was able to make 24 cupcakes and not 12. I was a little disappointed with the texture of the cake, it is a little sticky but the result is still very beautiful and good.
    A little question about all your items your cakes have boxes you put them in the oven with your dough inside? I usually do this but when the boxes are clear they usually disappear a bit in the cake. I don't really know how to basically explain they become almost transparent and you can see the cake through. Yet it is top quality.

    • Reply

      Lilie bakery

      July 28, 2013

      Hello Karen, the quantities produced may depend on the size of the boxes used. In my case, it was 12 cupcakes. For the texture, it is enough to increase the cooking time so that the cake dries out a little more, and therefore becomes less sticky. I didn't have to do it myself. The white boxes are in fact transparent to cooking, I think there is nothing we can do about it! I use the HOM brands in boxes and I am delighted. One possible solution to keep the color of your boxes is to double them by putting them in your mold. Here! @ soon.

  11. Reply


    August 19, 2013

    Hmmm they are beautiful!

  12. Reply


    March 29, 2014

    hello I would like to know if the recipe for this Italian meringue could be used to cover a birthday cake on 2 floors as a cake and also if it can be put in the fridge ?? thank you

    • Reply

      Lilie bakery

      April 8th

      Hello Prescilla, the Italian meringue can possibly cover a cake but the result will not be smooth, it is not necessarily very easy to work with. That's why I always go on a creamy icing base. And it should not be put in the fridge, otherwise it will harden ...

  13. Reply


    April 20th

    Hello gourmets! I followed your recipe to the letter, (how not to crack and run in the stove!: P)
    However, I have some concerns, the texture of my dough is a bit sticky and my little cakes did not rise (despite 10 g of yeast): / they were cooked yet.
    For the Italian meringue even after 2 hours in the fridge, I did not have the expected result! it was still a little runny, I think there was a little too much syrup. Here is Bisou

  14. Reply


    3th October

    Hello, I am trained to make your recipe the concern for the Italian icing the temperature was 193c I added them anyway ö Egg white mounted in snow is it bad?