Cupcakes with fresh raspberries

Products for 12 cupcakes:

1 ½ dl sunflower oil

275gr fresh raspberries

2 eggs

1¾ dl sugar

½ teaspoon vanilla sugar

¾  teaspoon baking soda

4 ½ dl flour

Frosting:

1½ dl whipped cream

12 fresh raspberries

small mint leaves for decoration

Set your oven to 180°C. Prepare 12 cupcake papers. Smash the raspberries with a fork. Mix the oil, eggs, sugar, and vanilla sugar in a big bowl till you get a smooth mixture. Mix the flour with the baking soda and add them with the smashed raspberries to the mixture. Fill the cupcake papers with the mixture using a spoon. Bake for 30 minutes or until they become golden brown. When ready leave them somewhere cold to cool. Decoration: Whisk the whipped cream well. Apply it to the cooled cupcakes using a butter knife. Put one raspberry on each cupcake and decorate with the mint leaves.

Enjoy