Place all the ingredients for the batter into a bowl and mix well. Transfer the batter to a muffin pan lined with cupcake liners, and bake for 20 minutes at 355°F.
Meanwhile, prepare the buttercream. Place a mixing bowl over a pot of boiling water and in it, beat the sugar, egg whites, and pinch of salt.
Remove from heat and continue to beat until stiff, adding the butter in portions. Make sure the butter is at room temperature, otherwise it cannot mix well with the egg whites. Finally, add as much raspberry syrup as you like!
Transfer the buttercream to a pastry bag. Once cooled, spread a thin layer of icing over the top of each cupcake. Using the pastry bag, draw squiggly lines with the icing. As a finishing touch, dab on a few more drops of raspberry syrup.
