Chocolate and Raspberry Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- For the raspberry buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- 4 Tbsps Raspberries
- pink Food coloring
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 3750°F gas 5. Place 10-12 paper cases in a bun or muffin tin.
2.
Beat the butter in a mixing bowl until soft and light. Beat in the sugar until light and fluffy.
3.
Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk until smooth.
4.
Spoon into the paper cases and bake for about 25 minutes until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the raspberry buttercream: beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth. Rub the raspberries through a sieve into the mixture and beat well. Add a few drops of pink colouring and stir to combine.
6.
Spoon into a piping bag and pipe a swirl on top of each cake. Sprinkle with grated chocolate and silver baubles.
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