Technically, today’s recipe is not within my blog rules. It is not a recipe I owned/knew already but one I made up myself today.
The inspiration came from a peppermint raspberry yoghurt I bought a couple of days ago.
For the cupcake dough whip 125g sugar and 80g butter until smooth. Add 2 eggs. Then add about 2dl liquids. I added 1dl of the yoghurt and 1 dl of the peppermint prosecco.
In a separate bowl mix together 250g flour, 1/2 packet of baking powder, a pinch of bicarbonate of soda and a pinch of salt. Add the liquid mix and fill into a cupcake tin. Put 3 fresh raspberries into each cupcake.