@alexmavor: What a moment 🔥 Sangmanee makes his way to the ring for Hitman Fight League presents Yokkao 52. Sangmanee is an icon of Muay Thai… 🇹🇭👑 🏆 Lumpinee Stadium Champion 🏆 Multiple-time Rajadamnern Stadium Champion 🏆 S1 World Champion 🏆 2012 Sports Writers of Thailand Fighter of the Year — aged just 15 🏆 Lumpinee Stadium Fighter of the Year 🏆 Rajadamnern Stadium Fighter of the Year 🏆 2025 Rajadamnern Stadium Lightweight Champion Nicknamed **“The Million Dollar Baby”**, Sangmanee has spent his career competing with, and beating some of the very best of his generation. A genuine modern-day great of Muay Thai. 🇹🇭🔥

alexmavor
alexmavor
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Region: GB
Sunday 13 September 2026 11:42:21 GMT
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j.eves1878
J.eves26 :
He got out to bed him 😂🤷‍♂️💪
2026-09-13 21:39:17
0
o.macca8
o.macca8 :
He got put to sleep 😴😪
2026-09-13 19:19:42
1
coopermc2416
coopermc2416 :
Got knocked out tho 😴🥱
2026-09-13 16:40:58
0
reece_lvp
Reece❤️✌️ :
He got put a sleep 😴
2026-09-13 19:09:44
0
cdrummond82
Drummond :
why is Andy Burnham doing commentary with you, he surely has more important things to be doing
2026-09-13 11:49:39
2
finlaysturgesboxing
finlaysturgesboxing :
👏👏👏
2026-09-13 11:46:13
0
ethanfay29
Ethan😎🤟 :
😴😴😴😴
2026-09-13 19:38:41
0
alfie_foy
Alfie💯🤟🏽 :
🛌💤😴😂
2026-09-14 06:59:44
0
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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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