for 12 pieces

Cake batter

125 g	butter, soft
150 g	sugar
1	vanilla pod, halved lengthwise, seeds scraped out
2 pinch	salt
2	eggs
1 dl	milk
180 g	white flour
1 tsp	baking powder

Raspberry frosting

125 g	butter, cut into pieces
80 g	icing sugar
1 tbsp	raspberry crumble, finely ground
200 g	double cream cheese (e.g. Philadelphia)
50 g	raspberries, crushed
20 g	raspberries
2 tbsp	coconut flakes

How it's done

Cake batter

Place the butter in a bowl and stir in the sugar, vanilla seeds and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.

Bake

For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.

Raspberry frosting

Using the whisk on a hand mixer, beat the butter, sugar and raspberry powder for approx. 2 mins. until fluffy, stir in the cream cheese and raspberries and beat until smooth. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.

Sprinkle with the raspberries and coconut flakes.

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