Cupcakes for the little ones

To cover, strain the jam through a strainer to get a clear syrup. Mix syrup, cream cheese and powdered sugar until smooth. Refrigerate, 2 hours

For the dough, beat frozen raspberries in a blender with 1 tbsp. l. mashed sugar, strain through a strainer to get rid of the seeds.

Mix flour with soda and baking powder. With a mixer, beat the eggs with the remaining sugar until white, without stopping whisking, pour in the olive oil. In batches, add the resulting mixture to the flour, alternating with yogurt. Don't stir too hard!

Place paper liners in muffin cups and spread the batter over them. Bake in a preheated oven at 170°C until done, about 25 minutes. Cool on wire rack for 15 minutes, then remove from mold and cool completely.

Decorate the finished cupcakes with frosting from a piping bag fitted with a star tip. Place a fresh berry on top of each.