Raspberry yogurt cupcakes with raspberry frosting

Ingredients for 12 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
• 12 large raspberries, fresh, for garnishing
• 60 g butter, soft
• 60 g double cream cheese
• 50 g raspberries, fresh, finely chopped and strained through a sieve
• 350 g powdered sugar, sifted

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

delicious, easy-to-prepare tarts

Preheat the oven to 170°C (150°C fan-assisted). Line a muffin tin with paper 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 rack of the oven for about 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.