Lemon Raspberry Cupcakes

Preheat oven (electric 175°C/convection 150°C). Line a muffin tray with muffin cups.

For the cupcakes: Sieve together the flour, baking powder and salt. In a second bowl cream the butter. Add the sugar, vanilla sugar and lemon zest. Mix in the lemon extract to the butter-sugar mixture. Add the eggs one at a time. Add the flour mixture alternating with the milk to the batter. Mix until well combined. Divide the batter between the muffin cups and bake for 20-25 minutes, or until the cupcakes are golden brown. Remove the cupcakes from the oven, cool for 5 minutes in the muffin tray. Remove cupcakes from the tray and cool completely on a wire rack.

For the raspberry filling: Defrost the raspberries. Purée the raspberries. Press the puréed raspberries through a sieve and discard the seeds. Combine the puréed raspberries with enough water to equal 175ml. Pour the raspberry liquid into a pot with the sugar, cornstarch and lemon juice. Bring to a boil and continue to cook until the mixture thickens. Remove the pot from the stove and cool completely. Fill a pastry bag, which is equipped with a small holed nozzle, with the raspberry filling and pipe into the centre of the cupcakes.

For the raspberry cream cheese topping: Cream the butter, and then add the cream cheese, raspberry jam and powdered sugar, mixing well with the addition of each ingredient. Fill a pastry bag, equipped with a large star nozzle, with the cream cheese frosting and pipe onto the cupcakes. Refrigerate for one hour.