Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Cupcakes with Raspberry Cream July 5, 2013

Choco Rasp 2

These are lovely for the sunny weather we’re getting now.

 

Ingredients

 

150g butter, room temperature

250g caster sugar

3 eggs

250ml milk

225g plain flour

pinch of salt

1 tsp bicarbonate of soda

55g cocoa powder

 

For the Raspberry Cream

 

120g butter, room temperature

220g icing sugar

4 Tbsp seedless raspberry jam

sugar sprinkles, optional

 

Method

 

Preheat oven to 180c/gas 4. Line a muffin tin with paper cases. Beat the butter and sugar together until soft and creamy. Beat in the eggs and milk.

Sift in the flour, salt, bicarbonate of soda and cocoa and beat well to mix. Spoon the mixture into the cases and bake for 20 – 25 minutes until a skewer inserted into the centre of a cake comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Beat the butter until creamy. Gradually sift in the icing sugar and beat until smooth. Add the raspberry jam and beat to combine well. Spoon into a piping bag and pipe swirls on top of each cake and add sugar sprinkles.

Makes 12 – 18

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What do you think, would you make this?

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