Raspberry Cupcakes Recipe

Ingredients

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk

1/2 teaspoon vanilla

3/4 cup unsalted butter

1 cup sugar

1 large egg

1 teaspoon lemon juice(first)

1 1/2 packets of raspberries

1/4 teaspoon water

2 teaspoons of lemon juice(second)

1 can of Whip cream

Preheat oven to 350°F. Then line muffin cups with liners.

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

Then stir milk and vanilla in a small bowl.

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

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

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

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

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

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

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