1pc  Egg
125g  Flour
1tsp  Baking powder
50g  Milk
90g  Granulated sugar
60g  Vegetable oil

RASPBERRY BUTTERCREAM
120g  Butter
60g  Powdered sugar
100g  DLA Raspberry
Filling & Topping

FILLING
90g DLA Raspberry
Filling & Topping

Bring butter to room temperature.
Blend the DLA Raspberry Filling &
Topping for the buttercream in a blender
to make it smoother.

1. Make the cake batter. In a bowl, mix
flour, granulated sugar and baking
powder with a whisk.

2. In a separate bowl, mix together the
egg, milk and vegetable oil. Pour into
muffin tin and bake in preheated oven
at 180°C for about 25 minutes.

3. Make the buttercream. Mix the
butter with powdered sugar until it
becomes light in color. Add the DLA
Raspberry Filling & Topping in several
batches. Fill a piping bag fitted with a
rose tip.

4. Assembly. Cut out a hole at the top of
the cupcake, fill the hole with DLA
Raspberry Filling & Topping and cover
it again.
5. Pipe the raspberry butter cream in a
petal pattern starting from the center
of the cupcake to make a flower.