lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, May 14, 2010

Chocolate Raspberry Cupcakes

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.
Raspberry Chocolate Cupcakes
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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