Chocolate cupcakes and raspberry frosting
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Products used
Ingredients
- For Cupcakes:
- 4 tbsp Boiling Water
- 40g Cocoa Powder (Fine Dark Cocoa Powder preferred)
- 3 Eggs
- 175g Golden Caster Sugar
- 115g Self Raising Flour
- 1 tsp Baking Powder
- For Buttercream:
- 200g Salted Butter
- 200g Icing Sugar
- Raspberry buttercream 16g
Method
- For Cupcakes:
-
1
Preheat oven to 200 degrees Celsius. Line muffin trays with 12 paper cups. -
2
Add cocoa powder and boiling water to a large mixing bowl and mix to a thick paste. -
3
Add remaining cake ingredients. -
4
Using an electric mixer beat for 2 ½ minutes. -
5
Spoon mixture into cases until 2/3 full. -
6
Bake for 12-15 minutes or until a Cocktail Stick inserted into cupcake comes out clean. -
7
Remove from oven, places cupcakes on wire rack and leave to cool completely. - For Buttercream:
-
1
Soften butter, add to large mixing bowl and cut into cubes. -
2
Sift in icing sugar. -
3
Mix to combine. -
4
Once well combined add freeze dried fruit powder and mix well to combine once more. -
5
Decorate chocolate cupcakes with buttercream.