Raspberry cupcakes

1. Preheat the oven to 175 °C. Place a paper cake cup in each cavity of the muffin.
2. Beat the butter and sugar in a mixing bowl using the mixer for about 5 minutes until light and Add the eggs one by one and beat for another 2 minutes. Sieve the flour above the creamed mixture. Gently fold the flour through the batter. Finally, spoon the milk through the batter. Divide the batter over the cake cups. Bake in the middle of the oven for approx. 20 minutes until golden brown. Leave the cupcakes to cool in the muffin tray for 5 minutes. Then remove and place on a wire rack to cool completely.
3. Whip the cream and the sugar with the mixer until the consistency of yoghurt. Spread over the top of the cooled cupcakes and garnish with the raspberries.

Variation tip: Fold a handful of raspberries through the batter with the milk. This will give the cupcakes a raspberry flavour.