Preparation
Dough:
1 Beat the butter, sugar and vanilla sugar with a mixer on the highest setting for approx. 10 minutes until fluffy.
2. gradually add the eggs to the butter. When one egg has been well mixed into the mixture, another egg can be added.
3 Mix the flour with the baking powder and sieve over the egg mixture. Add the warm milk
and mix everything well again. Stir just until all the ingredients are well combined.
4. fill the baking tins 2/3 full with the batter and bake at 175°C on top and bottom heat for approx. 25 mins. Test with a skewer.
5 Carefully remove from the oven and leave to cool completely on a wire rack.
Raspberry filling:
1. defrost the frozen raspberries for the raspberry filling and pass through a sieve to remove all the seeds. You only need to use enough berries to make 100g of puree (about double the amount). If you don't mind the seeds, you can skip this step.
2. bring all the ingredients to the boil in a pan. Simmer the mixture for 2-3 mins.
stirring so that nothing burns.
3 Leave the raspberry mixture to cool in the fridge.
4 Hollow out the center of the muffins using a cupcake master. Fill the resulting
fill the opening with the cooked raspberry filling using a piping bag.
Cream cheese frosting:
1. beat the softened butter with the powdered sugar for approx. 10 mins. on the highest speed to a fluffy, light cream.
2 Mix the cream cheese into the whipped butter only briefly. If the cream seems too soft, put it in the fridge for a few minutes.
3. this amount is enough to decorate 12 cupcakes with the cream.
