Raspberry Cupcakes

Take the frozen raspberries and separate 12 to 14 of the big raspberries and set them aside. Put the rest into a pot and add two tablespoons of sugar. Stir and heat them until they are defrosted on the medium level of your stove. Then blend them until it’s one smooth mixture. Then remove them from the heat and allow them to cool in your fridge. Set aside about 100 – 200 grams of the raspberry syrup for the icing.

Put the margarine and the remaining sugar into a large mixing bowl and use a mixer to combine. When it’s creamy, add one egg after another into the mixture, stirring in between each addition. Set aside.

In a separate bowl mix the flour, baking soda and baking powder. Now mix everything together, adding the dry ingredients and the raspberry syrup into the creamed mixture. Make sure you have set aside about 100 – 200 g of the raspberry syrup for the icing.

Preheat oven to 180°C/ 350°F. Put silicone or paper liners into a 12-count muffin tin.

Scoop the batter into your muffin forms and put them in the oven for about 20 minutes. When they are done, remove them from the oven and set them aside to cool.

Meanwhile you can start on your icing. Take the margarine and mix it with powdered sugar and vanilla sugar. Add the rest of the raspberry syrup as well as some drops of red food coloring. When it’s creamy, put in the fridge.

At last, when all is cooled, put the icing on your cupcakes. It’s best done using an icing bag. You can decorate your frosted cupcakes with the whole raspberries that you set aside. Et voilá! You have raspberry cupcakes.