cold water. Stir over low heat until dissolved. Once cooled pour into raspberry mixture and whisk. Let sit in fridge for 1 hour or until thickened.
After an hour whisk raspberry gelatin mixture on high until foamy. In a separate bowl, whisk cream until thick peaks form. Fold into raspberries and refrigerate for another hour.
Using a piping bag with a slim piping tip (I used a wilton No. 230 round) pipe the raspberry mousse into each madeleine. Being careful to not over fill.
Once cool, frost with the raspberry buttercream and sugar flowers or raspberries. In a large bowl or stand mixer fitted with the paddle attachment beat the melted butter add in the flour mixture beating until just combined
Frost the cupcakes and garnish with a freshraspberry. Also I found some fresh raspberries in the market, so I decided why not make raspberry cupcakes and some reason white chocolate seemed to be a good combination
Vanilla cupcakes withraspberry cream cheese frosting to be exact. Whisk the egg, vanilla seeds and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula)