The cupcakes with fine raspberry cream taste wonderfully fresh and not too sweet, so they fit perfectly to the hopefully sunny Mother's Day coffee party.

Raspberry cream cupcakes with marzipan frosting

May 11th is Mother's Day and today I have a charming back idea for those who want to treat their mothers with sweet treats. Love goes through your stomach.

My dear friend Judith is a real back-queen and always surprises me with creative ideas.Separate the eggs (yolk/egg white). Whip the egg whites with sugar and vanilla in a bowl.

  • In Knead baking soda, baking soda, margarine, crème fraîche, flour, lemon rind, salt and the egg yolk with a hand-held mixer in the second bowl.
  • Add the egg froth from the first bowl to the dough and stir. Carefully fold in the frozen raspberries.
  • Add the dough to 2/3 in muffin Fill in the baking tin and bake for 20 - 30 minutes until the dough rises nicely.
  • Allow to cool and in the meantime prepare the frosting. Mix the raspberries, marzipan and cream cheese with the blender and pour into a pastry bag.
  • Garnish the cupcakes with the marzipan cream and decorate with fresh raspberries and decouples.

    • To all mothers a beautiful, sunny Mother's Day!

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