Buttery Cupcakes with Raspberry Frosting

1. First of all, preheat oven to 180 C.
2. Line 12 cupcake cups with paper liners or grease and flour the cups.
3. Heat a saucepan with the raspberries and the drops of lemon juice over medium heat. Let them boil a little and smash them using a wooden spoon. Once the fruit is nice and broken down, add the brown caster sugar and stir to dissolve the sugar. Remove from heat and let it cool.
4. In a large bowl sift together the flour and the baking powder. Add the salt and stir with a fork.
5. In another large bowl beat sugar and butter together with an electric mixer until light and fluffy.
6. Beat the egg into the creamy butter mixture, thoroughly integrating it.
7. Add the sweetened condensed milk and the vanilla extract and beat a little more.
8. Gradually stir the flour mixture into the butter mixture folding it with mild movements so the final mixture will still be fluffy.
9. The mixture might need one more pinch of flour or few drops of milk so be prepared to “correct” the consistency, if needed. Evenly distribute the batter into the prepared cups.
10. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean.
11. Cool in the cupcake cups for 5 minutes before removing to cool completely on a wire rack.
12. Beat the fresh cream in a large bowl with an electric mixer until light and fluffy.
13. Add ½ cup of the cooled raspberry marmalade into it and beat it until nice and light.
14. When the cupcakes are cool, put the raspberry marmalade frosting on top of them, sprinkle with anything you want (why not lemon zest?) and enjoy!