Cupcakes with raspberry cream

Ingredients:

• 520 gr. dry mix for baking protein sponge cake
• 1.3 cups of water
• 3 large egg whites
• 2 tbsp (30 g) melted butter
• 2 tsp almond extract
• 2 tsp vanilla extract
• 2 packages (170 g each) of fresh raspberries or 450 g of fresh strawberries, coarsely chopped
• 1 cup heavy cream 33%
• 1/3 cup powdered sugar, plus more for dusting

Preparation:

1. Place 18 paper cups into muffin tins. Preheat oven to 180°C.
2. Using a mixer, beat the dry cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes or until fully combined. Spoon 1/3 cup of the batter into the prepared cupcake pans, using a spoon for each cupcake.
3. Bake the cupcakes for about 15 minutes, until golden brown on top. Cool the cupcakes completely on a wire rack.
4. Mash 1.5 packages of raspberries in a medium bowl with a fork. In a large bowl, beat the heavy cream and 1/3 cup of powdered sugar until stiff peaks form. Fold the raspberry puree into the whipped cream.
5. Remove the paper cupcake liners and cut off the tops of the cupcakes. Spread the raspberry frosting over the resulting surface. Place the cut-off cupcake tops on top. Dust with powdered sugar and serve with the remaining berries.