Rose petal cupcake

Preheat the oven to 180°C (top and bottom heat).

Place the paper cases in the recesses of the mini muffin baking tray. Wash the raspberries and drain them on kitchen paper.

Mix the egg with the vegetable oil, sugar, pinch of salt, cream cheese and buttermilk. In a mixing bowl, mix the flour with the baking powder and baking soda. Quickly stir the buttermilk mixture into the flour mixture until all ingredients are moist.

Fill the dough halfway into the paper cases in the muffin tin. Spread 1-2 raspberries on each.

Pour the remaining dough on top and bake the muffins in the hot oven on the middle rack for about 25 minutes (do a chopstick test!). Carefully lift the muffins out of the tray and let them cool on a wire rack.

To decorate, mix the butter with the powdered sugar until white and creamy and stir in the cream cheese with the organic rose petal syrup. Pour the mixture into a piping bag fitted with a star nozzle, spread generously over the cupcakes and serve sprinkled with the sugar pearls.