 | I had bought fresh raspberries on sale this week and Miss F was none too interested in them, she spit them out in fact. I wondered if adding chocolate cake and icing would change her mind, sure enough, it did. These cupcakes marry chocolate and raspberry very well and aren't cloyingly sweet. Miss F now will only eat raspberries with buttercream frosting, big surprise there. |
printable recipe
1 cup sugar
1cup all-purpose flour
6 tablespoons cocoa
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoons vanilla extract
1/2 cup boiling water
36 frozen raspberries
1 recipe buttercream frosting
12 fresh raspberries
Heat oven to 350°F. Line 12 muffin cups (2-1/2 inches in diameter) with paper bake cups
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Fill cups 3/4 full with batter. Drop three frozen raspberries into each cup of batter. Bake 25-28 minutes. Cool. Frost with buttercream frosting and top each with a fresh raspberry.
Buttercream Frosting
¼ cup butter, softened
2 cups powdered sugar
2 tablespoons milk
Combine in large bowl, with mixer at low speed, confectioners' sugar, butter, milk and vanilla.
Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
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