Raspberry cupcakes

INGREDIENTS
125 g butter +
125g caster sugar + 2 tbsp extra for raspberries +
vanilla sugar +
2 eggs +
125g self-raising flour, sifted +
3 tablespoons whole milk +
2 boxes of raspberries ( 125 g) +
125g icing sugar +
1/2 lemon, juiced +

MATERIALS
paper cake cases

MAKING
Preheat the oven to 200 ° C. Mix the butter with 125g caster sugar and vanilla sugar white and fluffy. Add the eggs and mix until smooth. Fold through the flour and add the milk. Hold 12 raspberries back and scoop the rest of the raspberries into the mixture. Divide the batter between the 12 ramekins and place them on a baking sheet in the middle of the oven. Bake the cupcakes in the oven for 15 minutes until golden brown. Remove from the oven and let cool on a rack. Stir in the powdered sugar in a bowl with the lemon juice until glaze. If it is too thick, add more hot water 1 tbsp. It is too thin, add a little powdered sugar. Roll the withheld by the raspberries 2 tablespoons caster sugar. Brush the muffins with icing and decorate with candied raspberries.