Raspberry Cupcakes

Summary

Ingredients

• 300 g raspberries (frozen)
• 125 g suar
• 125 g butter
• 2 egg (s)
• 1 teaspoon baking soda
• 1 teaspoon, leveled baking powder
• 175 g flour

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Instructions

1. Puree 300 g raspberries and bring to the boil with about 2 tablespoons of sugar until it is smooth. Then chill the whole thing.
2. Mix the butter and sugar with a mixer for about 5 minutes until creamy. Then stir in the two eggs one at a time. Mix the flour with baking powder, baking soda and salt.
3. Then alternately stir the flour mixture with 100 ml of measured, cold raspberry puree into the butter mixture.
4. Fill the molds about 2/3 with the batter. Bake for around 20-25 minutes at 180 ° C.