Back to school cupcakes

Step 1

Melt the butter in a double boiler and let it cool. In a bowl, pour all the liquid ingredients: milk and eggs at room temperature, the raspberry flavor and the melted butter. In another bowl combine the dry ingredients: the sifted flour with the baking powder, sugar and a pinch of salt. Pour the liquid ingredients into the flour bowl and work the dough with an electric mixer for a couple of minutes.

Step 2

Pour the dough into the cups with the help of the pastry bag. Add the raspberries and chocolate chips to the top. Bake in a static oven for 25 - 30 minutes at 180 ° C. Let the cupcakes cool and then sprinkle them with powdered sugar. Finally garnish with the decorations in sugar back to school.