Cinnamon Rolls
Prep:
30 min
Cooking:
30 min
Serves:
20
Makes:
40
Chocolate Raspberry Cupcakes
Rich chocolate and juicy raspberries are a match made in heaven in these delicious chocolate raspberry cupcakes.
The moist, fluffy chocolate sponge is paired with silky raspberry mascarpone buttercream.
Whether you’re baking for birthdays, celebrations or an afternoon pick-me-up treat, these cupcakes are as beautiful as they are delicious.
Ingredients
- 250g butter, room temp
- 150g sugar
- 1 pkg vanilla sugar (or 2 tsp vanilla paste)
- 4 XL 700g Pace Farm eggs
- 220g flour
- 30g cocoa powder
- 1 tsp baking soda
- Pinch of salt
- 4 tbsp milk
- Fresh raspberries (one tucked into each cupcake + more for topping)
Raspberry cream topping
- 250g mascarpone
- 250g whipped cream
- 1 pkg cream stiffener
- 1 pkg vanilla sugar (or 2 tsp vanilla paste)
- 2 tbsp icing sugar
- 2 tbsp raspberry purée (fresh or jam)
Method
- Preheat oven to 160°C.
- Cream butter and sugar until light and fluffy; add vanilla and farm fresh eggs one at a time.
- Sift flour, cocoa powder, baking soda and salt together; fold into batter along with the milk.
- Spoon batter into cupcake liners; tuck a fresh raspberry into the centre of each.
- Bake for 15–20 mins.
- Mix all the raspberry cream topping ingredients (gently fold in raspberry purée last for a pretty marbled effect).
- Pipe onto cooled cupcakes; finish with a fresh raspberry on top.
Notes
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