Summary

Ingredients

For the dough:

• 125 g butter
• 125 g suar
• 2 medium egg (s)
• 125 g wheat flour
• 1 teaspoon Baking powder
• 2 Table spoons milk
• 1 teaspoon vanilla extract

For the cream:

• 75 g butter
• 2 Table spoons milk
• 1 teaspoon vanilla extract
• 225 g powdered suar
• Food coloring
• Raspberries, for decoration

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Instructions

1. In a large bowl, stir the softened butter and sugar until light yellow and frothy. Gradually add the beaten eggs and a spoonful of flour to prevent the mixture from curdling. Mix the remaining flour with baking powder and stir in with a spoon, then add the milk and vanilla extract. Place the cupcake tins in a muffin tin or on a baking sheet and distribute the batter evenly. Bake in the oven preheated to 190 ° C / gas 3 for 15-20 minutes until they have risen and are golden brown. Take out of the oven, remove from the mold and let cool on a kitchen rack.
2. In a large bowl, stir the butter until soft. Add milk, vanilla extract and half of the sifted powdered sugar and whip for another 4-5 minutes. Add the remaining sugar and keep beating until the mixture is frothy. Add food coloring drop by drop until the cream has the desired shade. Pick up some buttercream with an inclined palette knife, place on top of the cupcake and spread to one side. Repeat the process and spread the buttercream to the other side until the cupcake is covered with a thick layer. Finally, use the palette knife to pull decorative tips counterclockwise from the center outwards. Garnish with raspberries before the cream sets.