Pink cakes of rutger bakes

Name: pink cakes of rutger bakes
Cook time: 20 min
Total time: 46 min
Yield: 12
Cuisine: Dutch
Ingredients: 100 g unsalted butter extra to grease; 100 g frozen raspberry; 2 medium sized egg; 100 g white caster sugar; 1 vanilla extract; g salt; 110 wheat flour; 20 g cornstarch; tl baking powder; 200 g powdered sugar

Pink cakes according to Rutger Bakt's recipe with a dye from frozen raspberries.

G salt
110 wheat flour
20 g cornstarch
Tl baking powder
200 g powdered sugar

Kitchen Stuff

1 muffin mold with 12 cavities
1 piping bag
1 baking tray
1 baking paper

Directions

Preheat the oven to 180 ° C and grease the cupcake mold with butter. Let the raspberries thaw. Let the butter and eggs come to room temperature.
Put all ingredients except the raspberries and icing sugar in a bowl and mix briefly until smooth.
Divide the batter over the cupcake form. This is easiest with a piping bag.
Put the mold in the oven and put a baking tray on the cupcake mold. This makes the cupcakes less dense.
Bake for 10 minutes, remove the baking sheet and bake for another 6-11 minutes. The top of the cupcakes remains very light, that is how it should be.
Put the cakes on a piece of baking paper and let them lie on their head for 10 minutes, so that the top is nicely flat. Let the cakes cool down further on a grid.
Prepare the thawed raspberries with a fork. Press the raspberries through a fine sieve, so that the seeds remain behind.
Weigh 50 grams of the raspberry sauce and put in a saucepan. Add the icing sugar and mix into a glaze.
Heat the enamel until it is lukewarm. Baptize the cakes with the top in the glaze and allow them to dry.