@jayypark_en: ALWAYS GACORRRR #enhypen

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Monday 13 July 2026 08:23:50 GMT

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️ :

sunoo stopp

2026-07-13 13:42:29

0

𝗲𝗹𝗶𝗰𝗲.𝗷𝗷𝗼𝗻𝗴💗🍒 :

JONGSEONG STOP MENGOBRAK ABRIK HATI GUEEEE😭😭

2026-07-13 09:40:10

330

𝓝𝓪𝓪_𝓗𝓺𝓵 ^᪲᪲ :

waah 6 vampire

2026-07-13 11:47:48

0

SYAA!! :

SUNOO LO TIPE GUEE BANGETTT ANJ😝

2026-07-14 05:51:59

35

Sheren :

kata gacor saja tidak cukup untuk menggambarkan kegacoran merekah.

2026-07-14 05:00:32

19

jasmine :

itu yg 3 sebelah kanan berandalan bnget😭❤

2026-07-13 13:43:40

118

aril :

Jungwon guwede bgt siyalll

2026-07-14 06:16:53

10

anddeonuu_ :

GILAKKK DDEONU GUEHH GANTENG BGTT GAKUATTTTTT

2026-07-14 05:43:32

4

rress˚ও࿐ :

GAK AMAN BANGET BUAT MY HEART ❤️‍🔥

2026-07-13 13:26:53

40

jajakean :

pantes dingin lagi di atas ternyata #rispeknyamanaboyyyyy

2026-07-14 00:07:03

18

𑣲⋆𝓙𝓳𝓾 :

sunoo kyaa anak berandalan plcc ,sukak

2026-07-14 03:24:12

5

okedee 🎀 :

ganteng nya bisa rata gtu ya, semua punya kharisma masing2 kyk afshsfsghfk bingung mau milih yg mana 😭😭😭

2026-07-13 15:50:43

16

sea𓇼 :

JAYY LU GAGAHH BANGETT😭😭🫰🏻

2026-07-13 15:33:34

8

nonaseonghyeon :

JAYHOON MENURUT AKU KALIAN SUKA SM AKU.

2026-07-13 10:38:31

9

sunoo calvin klein :

GAK AMAN BANGET JANTUNG GW LIAT SUNOO

2026-07-14 02:56:44

4

𝑾𝒐𝒏𝒊𝒆_𝒏𝒊𝒂💋🐈 :

won tahan aku won aku oleng ke sunoo😭 💞

2026-07-13 16:22:58

4

cipyy☆ :

jungwon ganteng bat gilak😭😭

2026-07-13 16:18:08

2

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These are my chocolate raspberry cream cheese cupcakes, rich, moist, filled with raspberry jam, and topped with the creamiest frosting!! ✨ CHOCOLATE CUPCAKES Ingredients: • 150 g gluten-free flour • 100 g almond flour • 75 g cocoa powder • 1½ tsp baking powder • 1 tsp baking soda • ½ tsp salt • 225 g white sugar • 100 g brown sugar • 2 large eggs • ½ cup olive oil • ½ cup yogurt • ½ cup milk • 1 tsp vanilla extract • 1 cup hot water or hot coffee --- ✨ Instructions 1. Preheat oven to 350°F (175°C) and line a jumbo muffin pan with paper liners, this recipe makes 12 jumbo cupcakes. 2. In a large bowl, whisk together eggs + both sugars until slightly thick and glossy. 3. Add olive oil, yogurt, milk, and vanilla. Mix until smooth. 4. In another bowl, mix all dry ingredients (flours, cocoa, baking powder, baking soda, salt). 5. Add dry ingredients into wet mixture in 2–3 parts. Mix gently (don’t overmix). 6. Slowly pour in hot water or hot coffee and mix until the batter becomes smooth and thin. 7. Fill cupcake liners about ¾ full. 8. Bake at 350°F (175°C) for 18–25 minutes or until a toothpick comes out clean. 9. Let them cool completely before filling. --- ✨ RASPBERRY FILLING Ingredients: • 200 g raspberries • 40 g sugar • 1½ tsp cornstarch • Juice of ½ lime Instructions: 1. Cook raspberries + sugar over medium heat. 2. Mix cornstarch with lime juice and add to the pot. 3. Cook until thick and jam-like. 4. Let it cool completely. --- ✨ FROSTING (Raspberry Cream Cheese Buttercream) Ingredients: • 113 g butter (softened) • 300 g cream cheese (Philadelphia) • 340 g powdered sugar • 16 g freeze-dried raspberry powder • 1 tsp vanilla extract • Pinch of salt Instructions: 1. Beat butter until creamy. 2. Add cream cheese and mix until smooth. 3. Add powdered sugar slowly and mix until fluffy. 4. Add raspberry powder, vanilla, and salt. Mix until smooth and pink. --- ✨ ASSEMBLY 1. Once cupcakes are completely cool, cut a small hole in the center. 2. Fill with raspberry jam. 3. Close slightly with the top piece. 4. Pipe frosting on top. 5. Decorate as desired --- ✨ Result: ultra moist chocolate cupcakes + tart raspberry filling + creamy pink frosting #chocolatecupcakes #cupcake #strawberrychocolate #EasyRecipe #CapCut

These are my chocolate raspberry cream cheese cupcakes, rich, moist, filled with raspberry jam, and topped with the creamiest frosting!! ✨ CHOCOLATE CUPCAKES Ingredients: • 150 g gluten-free flour • 100 g almond flour • 75 g cocoa powder • 1½ tsp baking powder • 1 tsp baking soda • ½ tsp salt • 225 g white sugar • 100 g brown sugar • 2 large eggs • ½ cup olive oil • ½ cup yogurt • ½ cup milk • 1 tsp vanilla extract • 1 cup hot water or hot coffee --- ✨ Instructions 1. Preheat oven to 350°F (175°C) and line a jumbo muffin pan with paper liners, this recipe makes 12 jumbo cupcakes. 2. In a large bowl, whisk together eggs + both sugars until slightly thick and glossy. 3. Add olive oil, yogurt, milk, and vanilla. Mix until smooth. 4. In another bowl, mix all dry ingredients (flours, cocoa, baking powder, baking soda, salt). 5. Add dry ingredients into wet mixture in 2–3 parts. Mix gently (don’t overmix). 6. Slowly pour in hot water or hot coffee and mix until the batter becomes smooth and thin. 7. Fill cupcake liners about ¾ full. 8. Bake at 350°F (175°C) for 18–25 minutes or until a toothpick comes out clean. 9. Let them cool completely before filling. --- ✨ RASPBERRY FILLING Ingredients: • 200 g raspberries • 40 g sugar • 1½ tsp cornstarch • Juice of ½ lime Instructions: 1. Cook raspberries + sugar over medium heat. 2. Mix cornstarch with lime juice and add to the pot. 3. Cook until thick and jam-like. 4. Let it cool completely. --- ✨ FROSTING (Raspberry Cream Cheese Buttercream) Ingredients: • 113 g butter (softened) • 300 g cream cheese (Philadelphia) • 340 g powdered sugar • 16 g freeze-dried raspberry powder • 1 tsp vanilla extract • Pinch of salt Instructions: 1. Beat butter until creamy. 2. Add cream cheese and mix until smooth. 3. Add powdered sugar slowly and mix until fluffy. 4. Add raspberry powder, vanilla, and salt. Mix until smooth and pink. --- ✨ ASSEMBLY 1. Once cupcakes are completely cool, cut a small hole in the center. 2. Fill with raspberry jam. 3. Close slightly with the top piece. 4. Pipe frosting on top. 5. Decorate as desired --- ✨ Result: ultra moist chocolate cupcakes + tart raspberry filling + creamy pink frosting #chocolatecupcakes #cupcake #strawberrychocolate #EasyRecipe #CapCut

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