Chocolate Raspberry Cupcakes

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Today is the first day of my Easter holidays so I thought I’d share a great recipe perfect for such an occasion, Chocolate and Raspberry Cupcakes!

Moist light chocolate sponges topped with tasty raspberry buttercream icing, these have gone down very well with friends and family who’ve tasted them. If you don’t have fresh raspberries, you can easily get hold of some freeze-dried raspberry powder, it’s available on Amazon.

It’s great stuff, it means you can add real fruity flavour to cheesecakes and buttercream without having to worry about it separating or spoiling like it may if you used fresh raspberries. It also lasts for months unlike the fresh ones. Though obviously, fresh raspberries are great too!

First, preheat the oven and line a 12 hole or two 6 hole cupcake/muffin tin with cases.

Sift the flour and cocoa powder into a large bowl and add all the other ingredients. Beat well with a wooden spoon until combined and smooth, or if using a food mixer, mix on a low speed until smooth.

Spoon mixture into the 12 cases and bake in the oven for 25-30 minutes until the cakes have risen and spring back when lightly pressed. Once baked, cool the cakes in their tin on a wire rack while you whip up the raspberry icing!

Place your softened butter into a large bowl and sift in half of the icing sugar, beat well until smooth and combined.

Crush the raspberries lightly with a fork, just until they’re half-mush and half-lumpy. I know that sounds nasty but how else am I supposed to describe that??

Sift in the remaining icing sugar, add the splash of milk and the raspberries and beat well until light and fluffy. If you’re using a food mixer, turn it up really high once the icing comes together, whipping the icing makes it really light.

Spoon the icing into a piping bag fitted with a star nozzle and swirl a generous amount of the raspberry icing onto your cooled cakes. Alternatively, just decorate them with a dollop of icing using a knife.

Finally, decorate the iced cupcakes with a dusting of the raspberry powder and some chocolate buttons, then indulge!

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Chocolate Raspberry Cupcakes

Yield: 12 cupcakes

Chocolate Raspberry Cupcakes

Rich chocolatey cupcakes with a sweet raspberry icing!

Ingredients

    For the cupcakes:
  • 170g self-raising flour
  • 30g cocoa powder
  • 220g margarine
  • 180g caster sugar
  • 4 eggs
  • 150g raspberries, lightly coated in flour
    For the buttercream:
  • 230g softened unsalted butter
  • 400g icing sugar
  • 100g raspberries

Instructions

    For the cupcakes:
  1. First, preheat the oven – 180 degrees for conventional or 160 degrees for fan – and line a 12 hole or two 6 hole cupcake/muffin tin with cases.
  2. Sift the flour and cocoa powder into a large bowl and add all the other ingredients. Beat well with a wooden spoon until combined and smooth, or if using a food mixer, mix on a low speed until smooth.
  3. Spoon mixture into the 12 cases and bake in the oven for 25-30 minutes until the cakes have risen and spring back when lightly pressed.
  4. Cool the cakes in their tin on a wire rack.
    For the icing:
  1. Place your softened butter into a large bowl and sift in half of the icing sugar, beat well until smooth and combined.
  2. Crush the raspberries lightly with a fork and add to the icing bowl.
  3. Sift in the remaining icing sugar and beat well until light and fluffy. If you’re using a food mixer, turn it up really high once the icing comes together, whipping the icing makes it really light.
  4. Spoon the icing into a piping bag fitted with a star nozzle and swirl a generous amount of the raspberry icing onto your cooled cakes. Alternatively, just decorate them with a dollop of icing using a knife.
  5. Decorate the iced cupcakes with some chocolate buttons, or anything else you like.
  6. Enjoy!
http://maverickbaking.com/chocolate-raspberry-cupcakes/

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