Raspberry Cupcakes

Raspberry Cupcakes

1/2 cup butter/margarine
1 cup sugar
2 eggs
1 3/4 cup flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup milk
2 tsp vanilla

20 minutes @ 350

Raspberry Whipping Cream:
1 cup whipping cream
5 tbsp pureed raspberries
1/4 cup sugar

1. Blend together butter, eggs and sugar.

2. Add in flour, baking soda and salt.

3. Mix in vanilla and milk.

4. Evenly spoon into muffin tin. (Should fill 12)

5. Bake in oven at 350 for 20 minutes.
6. While cupcakes at baking, puree raspberries until you have enough for 5 tbsp.

7. Whip raspberries, sugar and whipping cream until you get stiff peaks.

8. Cut center out of cupcakes, making sure not to cut through to the bottom. Fill the hole and cover the top with the whipping cream.