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1
Preheat the oven to 180C/350F.
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2
Sift together the * -marked ingredients and set aside.
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3
Leave the milk and eggs at room temperature.
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4
Melt the butter in the microwave.
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5
Put the egg and sugar into a bowl and beat for 3 minutes with a hand mixer until it becomes a fluffy and creamy texture.
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6
Add butter and vanilla extract and beat for another 2 minutes.
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7
Decrease the speed of the hand mixer and add 1/2 of the *-marked ingredients.
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8
Add the milk, mix in, and add the rest of the dry ingredients.
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9
Slowly beat to mix until no longer floury.
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10
Line the muffin pan and use a spoon or ice cream scooper to fill each about 2/3 full with the batter.
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11
Bake for 20~25 minutes in the preheated oven.
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12
When an inserted skewer comes out clean, they're finished.
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13
Place on a rack to cool.
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14
Raspberry Puree: In a small saucepan, add 150 g of raspberries and 2 teaspoons of granulated sugar.
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15
Warm on medium heat.
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16
It will become liquid, so boil down until a little bit thick.
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17
Strain using a colander to remove the seeds.
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18
Butter Cream: Add the room temperature butter and the powdered sugar to a bowl and beat together with a hand mixer for more than 5 minutes until creamy.
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19
Mix the ingredients until smooth.
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20
Add the raspberry puree until it reaches the desired thickness and flavor.
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21
If it gets too thick, adjust with heavy cream.
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22
Pipe the cream on top the cooled cupcakes.
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23
Refer to this recipe here to learn how to make vanilla extract: https://cookpad.com/en/recipes/151434-pure-vanilla-extract
