Raspberry Poppyseed Cupcakes

Preheat the oven to 190 °C (upper-lower heat). Line the cavities of a muffin tray with paper cups.

For the dough, melt the butter and let it cool down a bit. Then mix with sugar and eggs until creamy. Mix the dry ingredients in a separate bowl and stir briefly into the butter mixture. Finally, fold in the raspberry yogurt.

Fill each of the prepared ramekins halfway with the poppy seed batter. Bake in the hot oven for about 30 minutes on the lower rack. Let the finished cakes cool in the pan for a few minutes, then remove them and let them cool completely on a cooling rack.

In the meantime, wash and sort the raspberries, setting aside about 50 g raspberries for the garnish.

For the topping, puree the raspberries with vanilla sugar and pass through a sieve. Whip the whipped cream with cream stiffener until firm. Stir the mascarpone with powdered sugar until fluffy and quickly fold in the raspberry puree. Finally, loosely fold in the whipped cream.

Fill the raspberry cream into a pastry bag with a smooth nozzle and pipe onto the cooled cakes. Garnish each with 2-3 of the raspberries set aside and draw delicate lines over the entire topping with the chocolate coating (this works best with a baking paper stanitzel).

Serve the cupcakes as soon as possible and refrigerate until then.

Preparation Tip:

Outside of raspberry season, the topping can also be made with frozen berries (or drained stewed berries).

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