Preparation
Dough:
1. Beat butter, sugar, and vanilla sugar with a mixer on the highest setting for approx. 10 minutes until fluffy.
2. Add the eggs to the butter one at a time. Once an egg is well mixed in, add the next one.
3. Mix the flour with the baking powder and sift over the egg mixture. Add the warm milk
and mix everything well again. Only stir until all ingredients are well combined.
4. Fill the baking cups two-thirds full with the batter and bake at 175°C (top/bottom heat) for approx. 25 min. Do the toothpick test.
5. Carefully remove from the oven and let cool completely on a wire rack.
Raspberry filling:
1. For the raspberry filling, thaw frozen raspberries and pass them through a sieve to catch all the seeds. You only need enough berries to end up with 100g of purée (about double the amount). If the seeds don't bother you, this step can be skipped.
2. Bring all ingredients to a simmer in a pot. Let the mixture simmer
for 2-3 min., stirring so nothing burns.
3. Let the raspberry mixture cool in the fridge.
4. Hollow out the center of the muffins with a cupcake corer. Now fill the resulting
opening with the cooked raspberry filling using a piping bag.
Cream Cheese Frosting:
1. Beat soft butter with powdered sugar on the highest setting for approx. 10 min. until you get a fluffy, pale cream.
2. Fold the cream cheese into the whipped butter only briefly. If the cream seems too soft, place it in the fridge for a few minutes.
3. This amount is enough to decorate 12 cupcakes with the cream.
