preparation

First, the raspberry/strawberry flavor is mixed with the yoghurt. This ensures that no lumps of flavor are formed. Now the oil, yoghurt (with the aroma mixed in), eggs and sugar can be mixed together for the dough. Then mix the flour, cocoa, baking powder and salt together and stir into the batter. Divide the batter into 12 muffin tins and bake in a preheated oven at 180°C for 20-25 minutes. Then let it cool down completely.

During the cooling time we can already take care of the frosting.

For the frosting, the vanilla and raspberry/strawberry flavor is mixed with the cream cheese. Add powdered sugar and mix well. Fill the cream into a piping bag with a star nozzle. Pipe the frosting onto the completely cooled muffins in a circular motion. The finished cupcakes can now be decorated with fresh raspberries and chocolate.

Tip: If that's too much chocolate for you, you can use a neutral cream cheese instead of the cream cheese with cocoa flavor. In order to bring color into play, the frosting can be sprayed with e.g. B. Red or pink food coloring.