I bought the raspberries on the spur of the moment, it was a grey day and they looked bright and beautiful, I did wonder if it might be an expensive purchase I'd later regret. My head said don't buy them, my heart said I really want those raspberries. Well was I in for a nice surprise the raspberries from the supermarket smell and taste delicious.
The chocolate cupcakes with a hidden raspberry and topped with chocolate fudge frosting are a real indulgent happy sweet treat and my favourite way to eat them is to cut the cupcakes in half to show off the raspberry within.
Top Tip: To prevent greasy cupcake cases try sifting a little flour into each section of the muffin tray prior to placing the cupcake cases into the tin. After the cupcakes have cooled simple dust away the excess flour.
You will need: 12 section muffin tin and paper cases
150g softened butter
150g caster sugar
160g self raising flour
15g cocoa powder, sifted
1. Preheat the oven to 180oC.
2. Add all of the ingredients, except for the raspberries, to a bowl and beat with an electric mixer for 2 minutes until smooth.
3. Divide the batter between the cake cases and place a raspberry on top, press slightly into the batter.
|Experimenting with different size cupcake cases, the largest cupcakes were too large for the amount of cake batter|
Chocolate Fudge Icing
You will need:
100g plain chocolate
2 tbsp milk
50g unsalted butter, cubed
75g icing sugar, sifted
1.Place the chocolate, milk and butter into a small pan and heat very gently, stir until the chocolate and butter have melted.
2. Remove the pan from the heat, add the icing sugar and a few drops of raspberry flavouring. Keep on stirring until the mixture is thick and smooth. If too thick add a little more milk to thin slightly. Should the mixture separate, add a little cold milk which should bring the mixture back to an icing consistency.
3. Spread the icing over the top of the cakes.
More Raspberry Recipes:
Triple Almond and Raspberry Cake
Fresh Raspberry and Almond Traybake
Peach and Raspberry Slice