Pink cakes of rutger bakes

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.