Raspberry Cupcake

For the raspberry cupcake, first grease a springform pan or line the bottom with baking paper and grease the edges only. Preheat the oven to 170 °C hot air.

Sift the baking powder and flour together. Cream sugar, vanilla sugar, eggs and yogurt. Gradually stir in oil. Carefully fold in flour mixture.

Pour the batter into the springform pan and spread the raspberries on top. Bake for about 20-30 minutes (test with a stick). Let cool and then remove from the pan.

Sprinkle the raspberry cupcake with powdered sugar before serving.

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