Raspberry and Lime Cupcakes

Makes 12 cupcakes


3 Eggs

1 Cup vanilla yogurt

½ Cup vegetable oil

2 Tablespoons orange flower water

1 Cup granulated sugar

1 ¾ Cup self-rising flour (approximately 225g)

1 Teaspoon baking powder

1 Cup raspberries

3 Limes juiced

2 Tablespoons orange flower water

1/4 cup water

4 Tablespoons granulated sugar

1 ½ Cup heavy cream

2 Tablespoons confectioners’ sugar

Pink food coloring

12 Baking cups


Set the oven to preheat to 350 degrees, on bake option.

In a large mixing bowl, whisk the eggs, vanilla yogurt, orange flower water and granulated sugar for a few minutes until the sugar has dissolved. Add the oil, and whisk for another 2 minutes.

Add the flour and baking powder and whisk until the batter is a thick and creamy.

Place the baking cups on a cupcake pan. Pour the batter in the baking cups and place the pan in the oven, on the middle rack, for 20 minutes.

In a small saucepan, combine raspberries, orange flower water, lime juice, water and 4 Tablespoons granulated sugar. Cook on medium-high heat for 15 minutes.

In a large mixing bowl, whisk the heavy cream until it starts thickening, add the confectioners’ sugar slowly while continuing to whisk. Add 3 tablespoons of the raspberries syrup, two drops of food coloring and continue to whisk until the cream doubles it’s volume and forms a stiff peak.

Cover the bowl with a lid or with a plastic film. Place the whipped cream in the refrigerator for 15 minutes.

Take the cupcakes out of the oven, place them on a cooling rack. It is also ok to cool them in the refrigerator if you are in a hurry.

Scoop out a piece from the top of each cupcake, using a teaspoon, or an apple coring knife. Fill it with two teaspoons of raspberries and syrup.

Use the whipped cream to frost the cupcakes and decorate with the leftover of raspberries in syrup or with fresh raspberries.