Cupcake with Pink Cream

Ingredients

• 24 small paper liners
• 1 mini muffin tin (24 cups)
• 75 g raspberries (fresh or frozen)
• 1 egg (M)
• 80 ml plant oil
• 130 g sugar
• 1 pinch salt
• 50 g double cream cream cheese (60%)
• 220 ml buttermilk
• 250 g flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 75 g raspberries
• 100 g double cream cream cheese (60%)
• 1 tbsp powdered sugar
• 2 tbsp colorful sprinkles (ready-made)

Instructions

1. 1.

   Preheat the oven to 180°C (top and bottom heat). Place the paper liners into the depressions of the mini muffin tin. Wash the raspberries and pat dry on kitchen paper (thaw frozen raspberries). Whisk together the egg, plant oil, sugar, pinch of salt, cream cheese, and buttermilk. In a mixing bowl combine flour with baking powder and baking soda. Quickly fold the wet mixture into the dry until all ingredients are moist. Pour half the batter into the paper liners in the tin. Distribute 1-2 raspberries on top. Add the remaining batter. Bake the muffins on the middle rack for 13-15 minutes (check with a toothpick!). Carefully lift the muffins from the tin and cool on a wire rack.

2. 2.

   For the decoration, wash the raspberries and puree them with an electric hand blender. Strain the raspberry purée through a sieve. Blend the raspberry pulp with cream cheese and powdered sugar until smooth, then fill a piping bag with a star tip. Pipe the raspberry cream onto the muffins and sprinkle with colorful sprinkles.