Baking Cupcake with Raspberries and White Chocolate

For the baking muffle cake, preheat the oven to 160 °C, line a baking pan with baking paper.

Beat the butter with the sugar and the vanilla pulp until fluffy, then add the eggs one by one.

Then fold in the flour. Mix in the milk and the raspberries and chocolate.

Pour the mixture into the baking pan and bake at 160°C for about 40 to 50 minutes.

When the baking muffle cake is ready (pin prick test), let it cool a bit and cut it into pieces of the same size.

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