From a Pot: Delicious Raspberry Cupcakes

Vanilla cupcakes

• Flour: 150 g

• Baking powder: 7 g

• Sugar: 80 g

• Salt: 0.5 tsp

• Egg: 2

• Butter: 50 g

• Oil: 10 ml

• Milk: 120 ml

• Vanilla extract: 1 tsp

Raspberry puree

• Raspberries: 150 g

• Lemon juice: 1 tsp

• Sugar: 30 g

• Cornstarch: 1 tsp

• Cream fix: 15 g

Cream cheese raspberry frosting

• Philadelphia: 270 g

• Heavy cream: 100 ml

• Powdered sugar: 50 g

• Salt: 0.3 tsp

• Vanilla extract: 1 tsp

• Raspberry purée: 2 tbsp

1. In a saucepan, heat the butter until melted. Set it aside to cool for a bit.
2. Creak the eggs In a big bowl and beat them with sugar on high speed for about 5 minutes or until doubled in volume and in light yellow almost white color.
3. To the egg’s mixture add the melted butter, oil, vanilla extract and salt. Mix for five seconds, just to combine the ingredients.
4. Sift flour and baking powder to the wet ingredients and mix for about 1 minute, until combined.
5. Line a muffin tin with cupcake liners and fill them with batter about ⅔ up. Be careful not to overfill them. There is enough batter for 12 muffins.
6. Bake in a preheated oven at 180 degrees Celsius (350 F) for about 20 minutes, or until golden brown.
7. Wait for about 15 minutes for them to cool, before decorating.

1. Add raspberries, sugar and fresh lemon juice to a small saucepan and turn the heat to medium. Stir to combine and break up the raspberries just a little, they break up completely as they cook,
2. As the raspberries start to boil, lower the heat and add in cornstarch. Mix well so that there are no white parts of cornstarch visible. Cook for about a minute, then remove from the heat and let the purée cool a bit before using it as a raspberry filling and in a frosting.

1. In a bowl, mix heavy cream with sugar on high speed until the cream starts to harden. Then add in Philadelphia, salt, vanilla extract and 2 tablespoons of raspberry purée. Mix well to combine, then add in Cream fix, and mix.
2. Put the frosting in a fridge to rest for a bit before use.

1. Dig small holes in the middle of muffins. Help yourself with a spoon, knife or a piping bag attachment. You can save the biscuit from the holes to cover them back up later.
2. Fill the holes with raspberry purée. Use about half a teaspoon of raspberry purée per cupcake. Then cover them back up with the biscuit that you scrape out, p
3. Fill your piping bag with cream cheese raspberry frosting and decorate the cupcakes. You can use any piping attachment that you like.
4. Add some raspberries, sprinkles or flowers to decorate the cupcakes.