CHOCOLATE RASPBERRY CUPCAKES

I was thinking of a Valentines recipe that you could make for the love of your life on Valentines day and, of course, cupcakes was the first thing that came to my mind. Why? ‘Cause I love cupcakes. A perfect little complete cake in miniature form.

So chocolate raspberry cupcakes sound perfect for Valentines day, Luxurious, dark chocolate cupcakes with some beautiful bright raspberries.

Ok, so they were meant to be topped with real, fresh raspberries. We did our grocery shopping on Saturday and there were fresh raspberries everywhere. Heaps of them. When I actually went to buy some raspberries to top my little cupcakes, they were nowhere to be found. Grrrrr! Luckily the lolly type came to my rescue.

Ingredients

• Cupcakes;
• 125 g unsalted butter softened
• 3/4 cup caster sugar
• 2 large eggs room temp
• 1 tspn vanilla extract
• 95 g plain flour
• 1/2 cup cocoa
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup buttermilk room temp
• Frosting;
• 1 cup milk
• 3 Tbsp plain flour*
• 1 Tbsp vanilla extract *
• 230 g butter at room temp
• 1 cup caster sugar
• Pinch of salt
• 1 ½ cups frozen raspberries
• 2 Tbsp lemon juice
• Raspberries for topping

Instructions

1. Preheat the oven to 175C.
2. Line a muffin tray with 12 cupcake cases.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. You may need to scrape down the sides of the bowl a few times. Add the vanilla and beat through.
4. In a separate bowl, sift the plain flour, cocoa, baking soda, baking powder and salt and then whisk together.
5. Add half of the flour mix to the butter mix and fold through until just combined. You don't want to overbeat at this point or your cupcakes won't turn out light and fluffy. Add half the buttermilk and mix until just combined. Repeat the process with the other half of the flour mix, then the buttermilk.
6. Spoon the batter into the cupcake cases, over the biscuit base until they are all even. They will be about 3/4 full. Bake in the oven for about 18 minutes or until a toothpick comes out with just a few small crumbs. The residual heat in the cupcakes will be enough to finish the cooking out of the oven. Leave them in the oven too long, and they'll become dry and crumbly. Let them cool in the pan for 5 minutes before moving them to a cooling rack. Make sure they are completely cool before frosting.
7. For the frosting, whisk the milk and flour together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be quite thick like a thick custard. Cool this mix completely before using it in the frosting. You can cool it quickly by pouring it into a cool bowl and placing in the fridge or freezer.
8. At the same time in a separate saucepan, add the frozen raspberries and lemon juice and simmer it down until it becomes a very thick puree. I pushed it through a strainer to remove all the seeds but either way you will need about ¼ cup of this puree for the frosting. Remove from heat and allow to cool completely. You can sit this in the fridge with the milk & flour mix if you like.
9. Beat together the butter and sugar until really creamy. About 5 minutes. Scrape down the bowl a few times through the process. Once the milk mixture & raspberry puree has cooled add them to the butter & sugar and beat for another 5-7 minutes. If it looks like it separates near the start, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting.
10. Top your cupcakes and devour!

Recipe Notes
* I use an Australian standard 20ml tablespoon

thanks done share recipes to : https://www.sugarsaltmagic.com/chocolate-raspberry-cupcakes/

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