Recipe#25: chocolate cupcakes with raspberry buttercream frosting
“A balanced diet is having a cupcake in each hand!”
40 gr (½ cup) cocoa
100 gr (¾ cup) flour
½ tsp baking soda
1 tsp baking powder
100 gr (½ cup) sugar
100 gr (½ cup) brown sugar
80 ml oil
1 tbsp vanilla extract
120 ml milk + 2 tbsp lemon juice
170 gr (¾ cup) butter
400 gr (3 ¼ cup) powdered sugar
50 ml cream
1 tsp vanilla extract
100 gr raspberry jam
70 gr fresh raspberries
raspberries to decorate
Whisk the flour, cocoa, baking powder, baking soda and salt – set aside. In another bowl combine eggs, sugars, oil, vanilla and milk. Add the wet ingredients to the dry ones, stirring gently until completely combined. Be careful not to overmix.
Pour the mixture in the muffin liners and bake at 180° (350F) for 20′.
Beat the butter until smooth then add the powdered sugar, cream and vanilla. Gradually add the raspberry jam and keep beating until creamy. Finally, add the fresh raspberries and gently fold them in the frosting.
Make sure the cupcakes have completely cooled down before frosting them. Feel free to decorate them with additional fresh raspberries.
One of these and you’re in heaven!