Raspberry yogurt cupcakes

Ingredients for 1 servings:

• 2 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 100 ml vegetable oil
• 100 g natural yogurt
• 175 g flour
• 1 tsp baking powder
• 150 g raspberries, frozen
• 60 g butter, soft
• 60 g double cream cheese
• 50 g fresh raspberries, chopped, strained through a sieve
• 350 g powdered sugar, sifted
• 12 raspberries, fresh for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with fruity frosting, for 12 cupcakes

Preheat the oven to 170°C (150°C fan-assisted). Line a muffin tin with cases. Beat the eggs with the sugar and vanilla sugar until creamy, then stir in the oil and yogurt. Mix the flour with the baking powder and stir into the mixture. Divide the batter between the cases, press a few frozen raspberries into the batter, and bake the cupcakes on the middle shelf of the oven for 20 minutes. Then let them cool completely on a wire rack. In the meantime, for the frosting, mix all the ingredients thoroughly until creamy. If the frosting is too soft, stir in more powdered sugar. Refrigerate the mixture until ready to use. Then fill a piping bag with a large star nozzle and pipe decoratively onto the cupcakes. Garnish with fresh raspberries.