Chocolate Raspberry Cupcakes Recipe | Pace Farm Eggs

Chocolate Raspberry Cupcakes

Prep:

10 mins

Cooking:

15 mins

Serves:

12

Makes:

12

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

  1. Preheat oven to 160°C.
  2. Cream butter and sugar until light and fluffy; add vanilla and farm fresh eggs one at a time.
  3. Sift flour, cocoa powder, baking soda and salt together; fold into batter along with the milk.
  4. Spoon batter into cupcake liners; tuck a fresh raspberry into the centre of each.
  5. Bake for 15–20 mins.
  6. Mix all the raspberry cream topping ingredients (gently fold in raspberry purée last for a pretty marbled effect).
  7. Pipe onto cooled cupcakes; finish with a fresh raspberry on top.

Notes

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