Raspberry and white chocolate cupcakes

Step 1/3

• 50 g flour
• ⅓ tsp baking powder
• 23⅓ g sugar
• ⅛ package vanilla sugar
• 8⅓ g butter
• 33⅓ ml milk
• ⅛ egg
• 16⅔ g white chocolate
• 20⅞ g raspberries

• bowl
• large bowl
• rubber spatula
• hand mixer with whisk
• cutting board
• knife

Mix flour, baking powder, sugar and vanilla sugar in a large bowl. In another bowl, whisk the egg with the milk and cooled melted butter. Gradually pour the milk mixture into the bowl of dry ingredients and stir just until the ingredients have combined. Chop the white chocolate and add it to the mixture together with raspberries.

Step 2/3

• muffin tin
• muffin liners

Line a muffin tin with 12 muffin liners. Pour the mixture evenly into the molds. Transfer to the oven and bake at 180-200°C/350-390°F for approx. 25 min, or until done.

Step 3/3

• 41⅔ g buttercream

• pipping bag

Remove the muffins from the oven and set aside to cool for approx. 30 min. Using a piping bake, pipe the buttercream on top of the cupcakes and sprinkle them with the topping of your choice – fresh raspberries are a good pick. Enjoy!

Enjoy your meal!