Makes about fifteen-twenty delicious cupcakes, normal size.
I didn't manage to add these ingredients on the list:
1 tsp vanilla sugar
1 tbsp potatoflour
Begin with mixing the eggs and the sugar.
Then you add the dry ingredients, and mix them in. Make sure there's a minimum of lumps.
Add the milk and butter. You can melt the butter, I didn't and it was imbossible to blend it perfectly in by hand. If you don't melt it, it has to be room-tempered.
Mix the dough good together.
Add the raspberry last. Chop them up with the spoon.
Pour the mixture in the cupcakecups. This recipe makes about fifteen to twenty cupcakes, based on the size of the cups.
If you didn't manage to eliminate all the pieces of butter, I advice you to use two cups, instead of one, because it will be moist underneath.
Bake in the middle of the oven, on 225Â°C in about 12 minutes.