Raspberry yogurt cupcakes with raspberry frosting

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
• Paper cups
• 60 g double cream cheese
• 50 g raspberries, fresh
• 350 g powdered sugar, sifted
• e.g. raspberries, fresh for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

delicious and fresh, makes 12 pieces.

Preheat the oven to 170°C (conventional heat, fan oven: 150°C). 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 on a wire rack. Meanwhile, for the frosting, finely chop the raspberries and pass them through a sieve to remove the seeds. Mix all 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.