June 22, 2016


One of my favorite combination of flavors is chocolate with raspberry.

And these cupcakes fit the bill.

I promised a cake "made from scratch" -- no cake mix -- and this chocolate cake recipe really delivers.  

It has just the right amount of chocolate and is tender and moist.

The cupcakes are frosted with a buttercream frosting.  I added two tablespoons of Raspberry Preserves.  As an aside, I would use seedless jelly in the future.  I don't like those tiny little seeds.  (Just sayin'.)

I adapted this recipe slightly from taste of the south Special Collector's Issue Southern Cakes.   I bought this magazine at Michael's a couple of years ago, and it is full of great cake recipes.

Chocolate Cupcakes with Raspberry Frosting:
(Adapted from Taste of the South)

1/2 cup of butter (1 stick), room temperature
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
a pinch of salt
2/3 cup buttermilk

1.  Preheat oven to 325 degrees F.  Line 12 muffin cups with paper holders.  Set aside.

2.  In a large mixing bowl, cream butter.  Add in sugar, egg, and vanilla and continue to beat at medium speed until smooth.

3.  In a medium bowl, sift together flour, cocoa, baking soda, and salt.

4.  With mixer on low speed, add flour mixture to butter and sugar mixture in halts, alternating with buttermilk.  Beat until just combined.  Fill muffin cups.

5.  Bake 20 minutes or until a wooden pick inserted in center of cupcakes comes out clean.  Let cool in pan.  Remove from pan and let cool completely.

6.  Fill cupcakes with raspberry buttercream frosting and frost tops of cupcakes and decorate, as desired.

Raspberry Buttercream Frosting:

1/2 cup butter (1 stick), room temperature
4 cups of powdered sugar, sifted
2 Tablespoons of Raspberry Preserves
2 Tablespoons of Half and Half

1.  In a large bowl, whip butter.  Add in powdered sugar, preserves and half and half alternating as needed to desired consistency for frosting.

2.  Tint buttercream frosting with a little pink food coloring.


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