Creamy Cupcake Raspberry


  • 1000 g Credi CR Cake Vanilla RSPO-SG 100%
  • 350 g Eggs 35%
  • 300 g Oil 30%


  • 500 g Crème au Beurre 50%
  • 50 g Raspberry Liquor 5%

Working method

  • Mix all ingredients into a smooth and developed batter. Approx. 2 minutes slow speed followed by approx. 3 minutes high speed
  • Scale: approx. 90 gram (depending on the cup size)
  • Baking: Approx. 30–35 minutes at 180⁰C
  • After cooling down pipe a rosette of Raspberry crème on top
  • Mix the Crème au Beurre with Raspberry liquor until it becomes a fluffy crème
The Sonnique Cream Cake batter is designed to be able to hold a variation of fillings