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Chocolate and Raspberry Cupcakes with Vanilla Icing
Chocolate and Raspberry Cupcakes with Vanilla Icing
- Recipe Submitted by Juicy on 03/27/2014
Category: Berries, Cakes, Desserts
Ingredients List
- 175g Caster sugar
- 175g Butter
- 120g Self-raising flour
- 3 Eggs
- 3 tbsp Boiling water
- 60g Cocoa powder
- 100g Raspberries
- 1 tsp Baking powder
- !For the icing:
- 250g Icing sugar
- 250g Butter
- 1 tsp Vanilla extract
- 2 tbsp Milk
Directions
1. Toss the raspberries in 2 tbsp. of the flour. Preheat the oven to 190C and line a muffin tin with 12 paper cases.
2. Sift the cocoa into a bowl. Add the water and whisk until smooth. Add the butter and sugar and beat until smooth with a wooden spoon.
3. Beat in the eggs one at a time, making sure each egg is combined before adding the next, then sift in the flour and baking powder. Stir to combine, then fold in the raspberries. Spoon the mix into the paper cases.
4. Bake for 10-15 minutes or until springy and risen. Leave to cool on a wire rack.
5. Make the icing. Soften the butter. Beat in the icing sugar, then once combined, beat in the vanilla and milk. Ice the cupcakes.
2. Sift the cocoa into a bowl. Add the water and whisk until smooth. Add the butter and sugar and beat until smooth with a wooden spoon.
3. Beat in the eggs one at a time, making sure each egg is combined before adding the next, then sift in the flour and baking powder. Stir to combine, then fold in the raspberries. Spoon the mix into the paper cases.
4. Bake for 10-15 minutes or until springy and risen. Leave to cool on a wire rack.
5. Make the icing. Soften the butter. Beat in the icing sugar, then once combined, beat in the vanilla and milk. Ice the cupcakes.
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