Berry-centre Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups self-rising flour
- ¼ cup cocoa powder
- 1 tsp Baking powder
- ½ cup Milk chocolate (30% cocoa solids, chopped)
- 0.333 cup superfine caster sugar
- 2 eggs
- ⅔ cup plain Yogurt
- 0.333 cup unsalted butter (melted)
- 1 cup Raspberries
- For the raspberry buttercream
- 0.333 cup unsalted butter
- 2 ½ cups powdered sugar
- ½ Tbsp cream (35% fat)
- 3 Tbsps Raspberry syrup
- To decorate
- 24 Raspberries
Preparation steps
1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the chocolate and sugar
3.
Whisk together the eggs, yoghurt and butter and stir into the dry ingredients until just blended.
4.
Spoon into the paper cases to cover the bases and place 2-3 raspberries on top. Cover completely with mixture.
5.
Bake for 15-20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the raspberry buttercream: beat the butter until soft. Sift in the icing sugar and beat in the cream until smooth. Gradually beat in the raspberry syrup until smooth and thick.
7.
Spoon into a piping bag and pipe swirls on top of the cakes. Place 2 raspberries on top of each cake.
