There is something about a devilish chocolate cupcake smothered with delicate raspberry frosting – it’s like the perfect match! Well Actually raspberry seems to go with all kinds of chocolate, while, dark and even milk!
I think adding a little pink food colouring when you are trying o bring out a flavour cooks wonders, like the pink with raspberry or strawberry, yellow when using banana and even a little mauve when using blueberry flavourings.
When I went to the Cake and Bake show in London, I picked up some great flavours like Raspberry, Strawberry, Banana and even rum! Watch out for some up coming flavour posts.
These little gems don’t seem to last long, between the kids and hubster they seem to go down far to quickly, as the chocolate cupcake is moist and rich with deep chocolateyness and light sweet but not too sweet raspberry frosting is just heaven.
I think these are perfect additions to Christmas season, as they have the very wintery touch! I did make these in the summer but I think the colour and flavour combo has that wintery feel.
150g Caster Sugar
150g Self Raising Flour
1 Tsp Baking Powder
1 Tsp Vanilla
2 Tbsp Milk
200g Icing Sugar
1 Tsp Raspberry Flavouring
Pink Food Colouring
12 Chocolate Balls
Using the all in one method add the eggs, margarine, caster sugar, cocoa, baking powder, vanilla, self raising flour and milk to a mixing bowl.
Mix the mixture on medium to high-speed for about 2 minutes.
Spoon the mixture equally between 12 cupcake cases to about 2/3 full. Bake in the oven at 170c for 18-20 minutes or until they are baked, to check just to press the top slightly, if it springs back then they are ready to take out of the oven.
Once baked, allow to cool completely before frosting.
Meanwhile, add room temperature butter to a mixer and beat until soft.
Add raspberry flavouring and icing sugar to the whipped butter and beat together.
Add some pink food colouring to the frosting.
Using a star tip pipe the frosting over the cupcakes and decorate with a chocolate ball and some pretty sprinkles.[yumprint-recipe id=’100′]
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