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Thursday, February 11, 2010

Chocolate Raspberry Cupcakes


I came across this recipe by a blog named The Sweetest Kitchen. It is definitely yummy, and with Valentine's Day just days away, this is a perfect choice!


Chocolate Raspberry Cupcakes Adapted from Nigella Lawson
Makes 12 cupcakes

Ingredients:


125g soft unsalted butter


100g dark chocolate, broken into pieces


300g raspberry jam, seedless if desired


150g caster sugar


pinch of salt


2 large eggs, beaten


150g self-raising flour



Method :Preheat the oven to 180ÂșC/gas mark 4.
Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the raspberry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
Cool cupcakes completely.


Fill cupcakes with raspberry whipped cream using the cone method.





Raspberry Whipped Cream Adapted from Joy of Baking
Makes about 1 cup



Ingredients:


1/2 cup ultra-pasteurized heavy whipping


/4 teaspoon pure vanilla extract


1/2 tablespoon granulated white sugar


1/4 cup lightly sweetened raspberry puree, strained if desired



Method; In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat only until soft peaks form.


Add the sweetened raspberry puree a little at a time, and beat just until stiff peaks form when the beater is raised.
Taste and fold in more sugar or puree, if required.
If you have any leftover, use it as a topping for a cup of hot cocoa or mocha!





Ganache Frosting Adapted from Nigella Lawson
Makes enough to lightly frost 12 cupcakes



Ingredients:

100g dark chocolate

100ml double cream

12 fresh raspberries, optional

Method: Break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a raspberry in the centre of each.

2 comments:

Torie Jayne said...

Yummy! These look and sound so good! Have a sweet day!

thatsoaplady said...

thanks!