Raspberry Cupcakes

Ingredients

Directions

1. 1

   Stir pudding powder, 2 tablespoons of sugar and 50 ml milk until smooth. Bring 350 ml milk to the boil, remove from the heat. Stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover directly on the surface with foil and let it cool down at room temperature.

2. 2

   Put the raspberries in a bowl and let them thaw slightly. Beat the eggs and 175 g sugar with the whisk of the hand mixer until creamy. Slowly add the oil while stirring. Mix flour and baking powder, stir in together with 175 ml milk.

3. 3

   Line recesses of a muffin tray (12 recesses) with paper cups. Fill about half of the dough into the paper cups. Colour the rest of the dough slightly pink with food colouring and spread it over the light-coloured dough.

4. 4

   Add the raspberries and press deep into the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes, remove from oven and let cool on a cake rack.

5. 5

   Cream butter and icing sugar with the whisk of the hand mixer. Stir in the room-warm pudding by the spoonful. Lightly colour the butter cream with food colouring and fill into a piping bag with a small star-shaped spout.

6. 6

   Take cupcakes out of the tin. Spread butter cream in small tuffs on top.