Spring Cupcakes with White Chocolate, Rasberry and Hazelnut

The baking spree continues. Another trial with cupcakes with an adjusted recipe and first ever efforts with decorations. 

  

For 12 cupcakes

4 tblsp butter, 1 cup caster sugar, 1 egg

2 cups of flour, 1 tsp baking powder, a pinch of salt, 1 cup of water

1 cup of raspberries, 1/2 cup chopped hazelnuts and 100 g chopped white chocolate

Mix the warm butter and sugar. Add the egg and mix in the water, use a food processor. Mix together all the dry ingredients and add to the mixture little by little. 

Spoon into cup cake forms. Bake in 200 C for 15 minutes. Let cool and decorate with marzipan and icing. 

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