Raspberry Chocolate Cupcakes with Raspberry Condensed Milk Cream and Raspberry Coulis/ fruity taste

Very raspberry cupcakes - fruity and refreshing taste of ripe berries. Chocolate cupcakes with silky raspberry frosting, topped with fresh raspberries and raspberry coulis.
Ingredients for 12 pcs
1 cup (measuring ingredients) or 8 fluid ounces = 237 ml
Raspberry Cupcakes:
• 125 g - 1 cup - cake flour
• 50 g - ¼ cup Dutch-processed cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 56 g - ½ cup butter unsalted
• 150 g - ¾ cup - sugar granulated
• 2 eggs
• 1 tsp vanilla extract
• 60 g - ⅓ cup - yougurt
• 120 ml - ½ cup - milk
Raspberry Condensed Milk Buttercream:
• 500 g butter unsalted
• 350 g condensed milk
• 2 tsp vanilla paste or extract (optional)
• ⅓ cup of raspberry coulis (from recipe bellow)
Raspberry Coulis:
• 400 g frozen raspberries
• 150 g sugar granulated
• 2 tbsp lemon juice
Decoration:
• fresh raspberries
• raspberry coulis
Serving Suggestions:
Raspberry cupcakes are a perfect treat for birthdays, parties, or special occasions.
Allow them to come to room temperature before serving for the best taste and texture.
Storage:
Store cupcakes in an airtight container in the refrigerator for up to 3-4 days.
Bon appetite!
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Bye,
Petra