For the raspberry chocolate cupcake, cream butter, sugar and eggs. Add vanilla sugar, milk, chocolate, raspberry powder and dried raspberries.
Finally, stir in flour and baking powder. Pour into a greased and floured wreath form, bake at 160 degrees for 50 minutes. Let cool.
For the glaze, mix all ingredients well with a whisk. Cover the cake with the glaze and decorate with flowers.
Preparation Tip:
If you like, you can also prepare the raspberry chocolate cupcake with whole raspberries. For frosting you can also optionally use white chocolate.
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