Melt margarine, cool whip and sugar. Add the eggs, stir, gradually add yogurt, vanilla sugar and soda. All is well beaten. Add the raisins and sifted the flour through a sieve. The batter should be thicker than for pancakes.

Muffin tins grease with vegetable oil. Spread one third batter into molds. The oven to preheat to 180 degrees. Bake cupcakes 25 to 30 minutes on average lattice. Readiness check with a toothpick.

To prepare the icing according to the instructions, to cover the cooled cupcakes and leave for an hour in the fridge to solidify.