Raspberry frosting:
Preheat the oven to 360°F.
In a bowl, sieve the flour, baking powder, and mix with corn flour.
Melt the butter slowly over low heat, remove from the heat and add cream, stirring well.
Beat the eggs in a bowl with sugar until white and fluffy, then add the cream and butter mixture little by little, beating the whole time. Add flour and baking powder and stir softly with a spatula. Lastly, add almond extract and almond flour, and mix all the ingredients.
In cupcake molds, fill 1/3 of the molds with batter, then add 3 raspberries and cover the rest of the mold, without filling completely (fill about ¾ of the mold).
Bake at 360°F for 20 minutes and unmold once cold.
For the raspberry frosting:
Soften the cream cheese with powdered sugar and vanilla extract with beater until smooth. Set aside 3 tablespoons of the cheese mixture, add raspberries and 4 drops of fuchsia food coloring and keep beating.
With a pastry bag, draw a circle around the cake with the mixture without raspberries, and decorate the rest of the cake with the raspberry mixture.
