Preheat the oven to 180 degrees (circulating air: 180 degrees). Thaw the raspberries. Beat the butter and sugar with the hand mixer in 5 minutes until thick and creamy. Stir in eggs one by one. Mix flour and baking powder, fold in briefly.

Drain the thawed raspberries in a sieve and stir carefully into the batter. Fill 6 mini silicone ring cake molds with the batter. I put the rest of the batter into 9 mini silicone muffin cases. Bake in the oven for about 20 minutes

Remove mini-gugels and mini-muffins from the tin, allow to cool a little. Dust with powdered sugar and serve.