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Chocolate & Raspberry Cupcake

Hidden Raspberry Cupcakes

  Rating 0.0

Prep

40 mins

Bake

30-35 mins

Serves

12

Difficulty

Medium
Chocolate & Raspberry Cupcake

About

These very chocolatey cupcakes are perfect for any special celebrations, each with a fresh raspberry surprise. Every bite of these delicious cupcakes is heaven.

made using

Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Pre-heat the oven to 180C/160Cfan/gas 4. Line a 12-hole muffin tin with paper cases.

Step 2

Break the chocolate into a small pan, add the water and heat gently, stirring until melted and smooth.

Step 3

Place the butter and Tate & Lyle Light Soft Brown sugar in a large bowl and beat with an electric mixer until smooth. Add the eggs and vanilla extract and beat again. Sift in the flour and cocoa, add the ground almonds and beat together. Finally, stir in the chocolate.

Step 4

Spoon half of the mixture into the paper cases, place two raspberries in each cake then cover with the remainder of the mixture. Bake for 30- 35 minutes or until a skewer inserted comes out clean (apart from raspberry juice) Cool on a wire rack.

TOP TIP

Cupcake wrappers and decorations kindly supplied by Squires Cake Decorating : www.squires-shop.com

Step 5

To make the buttercream, make sure the butter is soft then put into a large bowl with the Tate & Lyle Royal Icing sugar, Lyle’s golden syrup, milk and vanilla or almond extract. Beat until light and fluffy. Transfer to a piping bag fitted with a nozzle and pipe onto the cold cakes, decorate as wished . Alternatively spoon onto the cake and swirl with a small palette knife.

TOP TIP

For adults, try flavouring the buttercream with Amaretto liqueur instead of extract. If preferred top each cupcake with a fresh raspberry and dust with icing sugar.

Ingredients – 10 items

Serving

1

For the Cakes

Chocolate

Dark chocolate

100 g
Water

Water

120 ml
Butter

Unsalted butter, softened

150 g
Fairtrade Light Brown Soft

Light soft brown sugar

200 g
Eggs

Medium eggs

2
Vanilla

Vanilla extract

1 tsp
Flour

Self raising flour

115 g
Cocoa-powder

Cocoa powder

30 g

Ground almonds

50 g

Frozen raspberries

100 g

For the buttercream

Butter

Unsalted butter

75 g

Fondant Icing Sugar

250 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Milk

Milk

2 tbsp
Vanilla

Vanilla extract

1/2 tsp

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