How to make
In a bowl, beat the eggs. Add the sugar and continue beating, until a fluffy mixture is obtained. Add the oil and milk. Finally, add the sifted flour with the baking powder.
Mix well and set aside 1/3 of the mixture. Add cocoa to it and mix. Pour 1/2 of the white mixture into a lightly greased mold (silicone). Pour the brown mixture over it and sprinkle it with the raspberries.
Cover with remaining white mixture. Bake at 360°F (180°C) for about 35-40 minutes or until it's fully baked. Allow to cool and transfer it into a suitable plate.
Spread with whipped cream. In a bowl, mix the sugar and lemon juice. Mix well and spread it over each cupcake.
Sprinkle with ground walnuts and raspberries.
The cupcakes with raspberries and lemon glaze is very tasty!
