For the dough, put the butter, sugar, vanilla sugar and eggs in a bowl and beat using the whisk attachments on the hand mixer. Mix flour, baking powder, cocoa and salt and fold in. Dissolve the red food colouring in the milk and stir into the dough.

Preheat the oven to 180 °C. Put the paper cases in the cups of the muffin tray and pour in the dough. Bake the cupcakes for approx. 20 minutes on the middle shelf of the oven.

In the meantime, for the frosting, put the vanilla paste in a bowl with the butter and icing sugar and beat using the whisk attachments on the hand mixer until creamy. Carefully stir in the cream cheese with a dough scraper. Do not stir too vigorously, otherwise the frosting may become too liquid. Then pour the frosting into a piping bag with a star-shaped nozzle and chill until ready to use.

Allow cupcakes to cool after baking. Then use a teaspoon to make a small hollow in each muffin and fill with jam. Wash the raspberries, sort and pat dry. Pipe rosettes onto the cupcakes with the frosting, sprinkle with vanilla powder and serve each cake garnished with a raspberry