Vanilla Cupcakes with Raspberry Filling

Ingredients

• Butter 5 oz
• Egg white 1 piece
• Sugar 5 oz
• Salt a pinch
• Wheat Flour 5 oz
• Baking Powder 1 teaspoon
• Vanilla extract 1 teaspoon
• Milk 5 fl oz
• Raspberry leaves 0 oz
• Heavy cream 0 fl oz
• Powdered Sugar 5 oz
• Pastry decorations 0 oz
• Red Food Coloring 0 oz
• Semi-soft cream cheese 10 oz

Step-by-Step Guide

Step 1

Cut the butter into cubes or slices and leave at room temperature for 1–2 hours to soften. Beat the butter and sugar with a mixer on high speed for 3 minutes.

Step 2

Add the egg and salt, vanilla extract, and mix on low speed. Sift the flour with the baking powder through a fine sieve and gradually add it to the egg-butter mixture, alternating with the milk (half the flour, mix, milk, mix, half the flour).

Step 3

Add the raspberries and mix.

Step 4

Spoon into cupcake liners or a cupcake pan, evenly distributing the batter (about 2/3 full). Bake for 30 minutes in a preheated oven at 170–345°F.

Step 5

Mix the cream cheese and powdered sugar in the mixer bowl on high speed with the 'paddle' attachment. Add the heavy cream and quickly mix on medium speed. Pipe the cream onto the cupcakes using a piping bag. Sprinkle with your favorite toppings.