[For the batter]
1 cup all purpose flour
40 grams of peeled almonds
1 and a half tablespoon of baking powder
¼ tablespoon salt
80 grams sugar
100 grams butter *room temperature
1 cup natural yogurt
2 eggs
150 grams of fresh Raspberry

[for the frosting]
500 grams whipping cream
1 teaspoon cream of tartar
6 tablespoon raspberry syrup

[for decorations]
200 grams white chocolate
some sugar pearls

1 cup all purpose flour 40 grams of peeled almonds 1 and a half tablespoon of baking powder 80 grams sugar 100 grams butter *room temperature 1 cup natural yogurt 2 eggs 150 grams of fresh Raspberry 500 grams whipping cream 1 teaspoon cream of tartar 6 tablespoon raspberry syrup 200 grams white chocolate

1. Line the cupcake pan
2. Heat the oven to 180 degrees 360 Fahrenheit
3. mix the first 5 ingredients
4. mix the butter with egg and yogurt
5. Put the dry ix into the wet mix.
6. Before putting in the raspberry coat them with some flour
7. Put the batter into the cupcake pan.
8. Bake for 25 min.

Decoration

1. cool the cupcakes
2. Break the white chocolate into pieces
3. melt them in a double boiler.
4. Put into piping bag and cut the tip of.
5. Onto parchment paper draw some flower designs on.
6. Put three sugar pearls in the middle of each flower.
7. Put the chocolate in the fridge.
8. In a clean bowl put in the wiping ream and the cream of tartar and the syrup/
9. Put into piping bag and pipe onto the cupcakes when cooled.
10. Put the cupcakes in the fridge for 30 min.
11. On each cupcake put on top a flower.