Raspberry Cupcakes

1. 1

   Preheat oven to 350u00b0F. Then line muffin cups with liners.

2. 2

   Whisk together flour, baking powder and salt in a bowl.

3. 3

   Then stir milk and vanilla in a small bowl.

4. 4

   Microwave or melt butter until liquid. Then mix the butter with the sugar. After that add a egg.

5. 5

   Next puree the fresh raspberries, 1 teaspoon of lemon juice and water in a blender. Until liquid.

6. 6

   Combine the puree, sugar mixture, flour mixture and vanilla mixture.

7. 7

   Divide the batter among the cupcake cups. Filling them about two-thirds full. Bake for 25 minutes. And then let them cool

8. 8

   Then add the 2 teaspoons of lemon juice to the puree.

9. 9

   Next take a fork and dip it in the puree and and poke a hole half way down the cupcake.

10. 10

    Lastly put a little of whip cream on top of the fork mark, before you serve.

No additional tips available.