Und so geht's:

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1. Whip the butter:
   Put the butter, sugar, and vanilla sugar in a bowl and whip everything with the mixer on the highest setting for about 10 minutes until fluffy.

2. Add the eggs:
   Add the eggs one at a time. Wait each time until the previous egg is well combined with the butter-sugar mixture before adding the next one.

3. Fold in the flour mixture:
   Mix the flour with the baking powder and sift it over the egg mixture. Pour in the warm milk and stir everything gently until the ingredients are well combined. Really only stir as long as necessary – no longer.

4. Fill and bake the batter:
   Fill your cupcake liners about two-thirds full with the batter and bake at 175 °C (top/bottom heat) for approx. 25 minutes. To be safe, do the toothpick test to check if they are done.

5. Let cool:
   Carefully remove the liners from the oven and let them cool completely on a wire rack.

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1. Prepare the raspberries:
   Let the frozen raspberries thaw and pass them through a sieve to remove the seeds. You'll need 100 g of raspberry purée in the end, for which you'll need about double the amount of raspberries. If the seeds don't bother you, you can skip the sieving.

2. Cook the raspberry filling:
   Put the purée together with all the other ingredients in a pot and bring the mixture to a simmer. Let it simmer for 2–3 minutes, stirring regularly so nothing burns.

3. Let cool:
   Place the finished raspberry mixture in the fridge until it has cooled completely.

4. Fill the muffins:
   Hollow out the center of the muffins with a cupcake corer or a small spoon. Fill the opening completely with the raspberry filling – ideally using a piping bag, so it turns out nice and even.

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1. Whip the butter:
   Whip the soft butter together with the powdered sugar for about 10 minutes on the highest setting, until the mixture becomes light and fluffy.

2. Stir in the cream cheese:
   Stir the cream cheese briefly into the whipped butter. If the cream seems too soft, you can place it in the fridge for a few minutes to firm up a little.

3. Tint:
   Then you can tint part of the cream as desired with the purple food coloring. The more drops you use, the more intense the color becomes, and the fewer you use, the softer the shade. Build up the color slowly while tinting the frosting to achieve the desired shade.

4. Decorate:
   The finished frosting is now enough to decorate 12 cupcakes with the cream. Grab a piping tip and off you go!
   For a beautiful shine, use our sprinkle mix “Happy Ever After”, which you can creatively scatter over your cupcakes. ✨