Recipe of the Week: Chocolate Raspberry Cupcakes

Why Chocolate raspberry cupcakes?

Cupcakes are the new black! It appears that nothing can be trendier than being seen wearing a cute out fit while eating a decadent, yet adorably decorated cupcake, and with cupcake shops opening all throughout Sydney, it seems that this trend is here to stay for a little while longer.

For me, cupcakes were always the best part of childhood birthday parties, and the excitement of when the birthday cake would come out and we would be presented with a plate of generously iced pink and white mini pound cakes.

Although cupcakes may have a had a major make over in the last few years - with endless elaborate cake flavours and icing techniques – I think their popularity will always come down to that childhood excitement that we get when we know that this little cake is all ours, and that there is nothing wrong with eating the icing first!

So this weekend indulge your inner child, or just indulge your friends and family by baking some cupcakes.

90 g unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup caster sugar
2 eggs
1 cup (150g) self-raising flour
2 tablespoons good quality cocoa powder
2 tablespoons milk
100g frozen raspberries

125g unsalted butter, softened
1 1/2 cup icing sugar
2 tablespoons milk
Pink food colouring

Silver or gold candy balls
Mini marshmallows
Or any decoration of your choice

Preheat oven to 180 degrees Celsius. Line a 12-hole cup cake tin with cases, or butter and flour.

Beat butter, vanilla, and sugar until light and creamy in a mixer, or in a small bowl with a hand mixer. Add the eggs and continue to beat. Slowly add the sifted flour, cocoa powder and milk. Lastly fold in the raspberries.

Divide the mixture among the cases and smooth the surface. Bake for 20 minutes, or until a skewer comes out cleanly when inserted into the cakes. Allow to cool on a wire rack.

In the meantime make the frosting. Whip the butter for 5 minutes, or until the butter has doubled in volume. Add the sifted icing sugar and continue to whip for another 5 to 10 minutes. While on a slow speed, add the milk and as much food colouring until desired colour.

Transfer frosting into a piping bag with a 1 cm round nozzle and pipe the icing in a spiral onto the cake (or other wise spoon the mixture on and spread out with a butter knife).

Decorate as you wish.

Makes 12 delicious and adorable cupcakes.

Bon appetite




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