Raspberry and Rose Cupcakes

Ingredients

Directions

1. 1

   Sort the raspberries, wash and drain if necessary. Place paper cups in the hollows of a muffin baking tray (12 hollows). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).

2. 2

   Grate marzipan for the dough. Mix with butter, sugar and 1 pinch of salt with the whisks of the mixer until creamy. Stir in eggs one after the other, then syrup. Mix flour, almonds and baking powder.

3. 3

   Stir briefly into the butter and egg cream.

4. 4

   Spread the dough into the moulds. Set 12 berries aside. Press the rest of the berries into the dough. Bake in a hot oven for 25-30 minutes. Remove from the oven, leave to rest for a short time and lift out of the trays. Leave to cool.

5. 5

   For the cream, whisk butter, icing sugar and rose syrup with the whisks of the mixer for about 4 minutes until foamy. For the light cream, stir in 2 tbsp. fruit spread. 1⁄4 Remove the cream. Stir the remaining fruit spread into the rest of the cream until a fluffy butter cream is formed.

6. 6

   Pour light and dark pink cream into one chamber of a two-chamber piping bag each. Make sure that the leaf spout is positioned so that the light cream comes out on the thin side of the leaf spout! Spray a little cream onto each cake.

7. 7

   Place 1 berry on top. Take the cake in one hand. Place the piping bag on the cake or berry so that the light cream is facing upwards. Spray creams while turning the cake.

8. 8

   Place cupcakes in a cool place for about 30 minutes until the cream has set. Keep them refrigerated and covered for about 2 days.