How to make
Beat the butter with the powdered sugar. Add the flour and egg. Knead a buttery dough. Leave it in the fridge for about 30 min.
Divide the dough into balls and lay them out to cover the sides and bottom of the cups. Poke holes along the bottom of each cup with a fork.
Bake in a preheated oven to a golden crisp. Remove the baked butter cups from the forms and let them cool.
Beat the confectionery cream with a mixer until thickened. Fill the butter cups with the cream using a pastry bag with a suitable tip.
Sprinkle with colorful coconut flakes and garnish with raspberry topping.
