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!
Recipe#1: blueberry cupcakes with white chocolate frosting
“When you look at a cupcake, you’ve got to smile.” (Anne Byrn)
2 large eggs + 1 yolk
180 gr butter
200 gr (1 cup) granulated sugar
380 gr (3 cups) all-purpose flour
250 ml milk
250 gr fresh blueberries
16 gr (1 ½ tbsp.) baking powder
a pinch of salt
1 tsp vanilla extract
110 gr (1 stick) unsalted butter
250 gr confectioners sugar
150 gr white chocolate
Muffins: Preheat oven to 180° (350 F). Let the butter soften. Beat the butter and the sugar together in a bowl until smooth. Add the eggs and the yolk – one by one – and continue beating. Add the salt, the milk and the vanilla extract. Mix until smooth. In another bowl mix the flour and the baking powder. Slowly add the dry ingredients to the mixture. Mix until smooth. Dust the blueberries with flour and add them – not all of them – to the mixture. Fill the muffin cups with the batter. Put the remaining blueberries on the top. Bake at 180° (350 F) for about 25 minutes (we suggest the use of a toothpick to check if baked). Switch off the oven and let the muffins rest for 5 minutes. Remove from oven and let the muffins cool.
Frosting: Beat the butter and the confectioners sugar together. Mix until smooth. Melt the white chocolate and add to the mixture. Mix until all is smooth.
In the end, decorate the muffins with the frosting by using a baking syringe or a sac à poche.