Tipsy chocolate cupcakes with raspberry frosting
Ingredients
90g/3.1 oz. unsweetened cocoa powder
210g/7.4 oz. plain flour
150g/5.3 caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
125ml vegetable oil
250ml buttermilk (or plain milk with a few drops lemon juice – let sit for 5-10 minutes before using)
125ml hot coffee
125ml coffee liqueur (I used Kalhua)
For the frosting:
250g/8.8 oz. butter, at room temperature
250g/8.8 oz. icing sugar
125g/4.4 oz. fresh raspberries, washed and dried
Preparation
1
Preheat your oven to 180°C/350°F and line your tins with cupcake liners.
2
In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.
3
Crack the eggs in and mix well.
4
Add the wet ingredients one by one, mixing well before adding the next one. Add the coffee last.
5
Beat for another few minutes.
6
Fill your tins no more than ⅔ (I like using an ice cream scoop to ensure even distribution).
7
Bake for 12-16 minutes, or until a toothpick inserted comes out clean.
8
Allow to cool completely on a wire rack before frosting.
9
For the frosting
10
Take the butter out of the fridge 15 to 30 minutes before using so it is soft enough.
11
In a bowl, beat the butter, icing sugar and raspberries until creamy, adding sugar or milk to achieve the right consistency. Note: using fresh raspberries, your frosting might remain a little grainy
12
Frost your cupcakes using a spatula or piping bag.
13
Enjoy!
.
Yield:
Makes 24 cupcakes
Added:
Thursday, October 2, 2014 - 4:15pm
