Chocolate and raspberry red velvet cupcakes

Chocolate and raspberry is my absolute favourite dessert flavour combination and these cupcakes were divine; moist and well balanced in flavour and texture.  I saw a recipe in the latest BBC Good Food magazine for Purple velvet cupcakes with Blackberry Frosting, however I chose to use raspberries instead for two reasons (1) I LOVE raspberries and (2) the raspberries were cheaper (£2 for 250g or £2 for 100g of Blackberries in a local supermarket).  I followed the original recipe in all other respects and was very happy with the cake itself.  For me though, I thought the icing was too sweet and would recommend using instead a raspberry meringue icing, similar to the strawberry icing I have blogged before which is just a little less sweet and with zero fat.  However this is pure personal taste and I love some of my colleagues loved the icing, just the way it is.

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Ingredients

For the cakes

250g Punnet of raspberries (minus 12 for decoration)

100g Butter / Stork

100g Milk chocolate, broken into chunks

225g Self-raising flour

175g Caster sugar or light brown sugar

2 tbsp Cocoa powder

2 large eggs, beaten

a little red or purple artificial food colouring

100ml Hot water

For the icing

100g unsalted butter, at room temperature

400g icing sugar, sifted

1 tsp vanilla extract

 

Method

1) Pre heat the oven to 180 degrees / 160 degrees fan assisted

2) Take 12 beautiful looking raspberries and set aside for decorating

3) Put the remaining raspberries into a small bowl and roughly crush with the back of a fork, so that some are still fairly chunky to give the cakes a nice texture

4) Melt the butter and chocolate (either on the hob over a pan or for 1 minute in the microwave), stir through to ensure the chocolate does not over heat

5) Mix the dry ingredients carefully in a bowl

6) Boil the kettle

7) Add the chocolate mixture and water to the dry ingredients with the red food colouring (I used one tube of the gel colouring), then combine

8) Place 12 cupcake cases into a muffin tin and fill to the top with the cake batter

9) Put the cakes in the overn

10) Gently combine the sieved icing sugar, butter and vanilla extract with a little food colouring to make the butter-cream.  Cover the bowl with cling film and set aside in the fridge, until the cake are cool enough for icing

11) Take the cakes out of the oven and cool (five minutes in the tin, then remove from the tin until completely cool)

12) When cool, ice the cupcakes using a piping bag and tube of your choice

13) Decorate with one raspberry on each cake

14) Enjoy !

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3 thoughts on “Chocolate and raspberry red velvet cupcakes

  1. I love your blog, your posts are amazing and everything looks so good! I just followed, it would be great if we can support each other 🙂 I am so glad I got to discover you.

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