R A S P B E R R Y & C H O C O L AT E CUPCAKES A LVA L A N E SERVES 12
PREP: 25 MIN COOK: 40 MIN
EASY
LOW
A classic baking recipe with English and American origins. I love baking, I’ve been doing it since I was 12 and this was the very first cupcake recipe I ever made. Over the years, I have been perfecting it and it still remains one of my favourites!
INGREDIENTS
METHOD
Cupcakes
Cupcakes
60g dark chocolate
1 Preheat oven to 170°C.
120mL water
2 Put 12 cupcake wrappers into a muffin tin.
2 large eggs
3 Break up dark chocolate and place into a small saucepan with water. Stir over low heat until completely melted and smooth. Set aside to cool.
225g brown sugar 90g softened butter 100g self-raising flour 2 tbsp cocoa powder 40g ground almonds 200g frozen raspberries Icing 150g softened butter 250g icing sugar 2 tbsp vanilla extract
4 Place eggs, sugar and butter into a large mixing bowl. Beat with an electric whisk until just combined. 5 Sift flour and cocoa powder into the large mixing bowl. Add in the ground almonds and stir well to combine. 6 Add the cooled chocolate mixture to the large mixing bowl and stir until just combined. 7 Use two spoons to transfer the mixture to the cupcake wrappers, as it will be quite runny.
30mL hot water
8 Place the raspberries in the middle of each cupcake wrapper and press them in so they are covered by the batter.
Chocolate shavings, to serve
9 Bake for 40 minutes, or until a skewer comes out clean of batter.
Red food colouring
Raspberries, to serve 75