Chocolate Cupcakes with Raspberry Buttercream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ¾ cup caster sugar
- 2 eggs
- 1 ¾ cups self-rising flour
- 2 Tbsps cocoa powder
- ⅜ cup milk
- 100 Dark chocolate (plain)
- 2 Tbsps Irish cream liqueur
- For the topping
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ tsp vanilla extract
- 3 ½ cups powdered sugar
- ½ cup Raspberries
- pink Food coloring
- To decorate
- chocolate sprinkle
- 3 ½ ozs Dark chocolate (70% cocoa solids)
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place 12 paper cases in a muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs until well combined.
3.
Sift in the flour and cocoa powder and mix until incorporated. Fold in the milk, melted chocolate and liqueur.
4.
Spoon the mixture into the paper cases and bake for 20-25 minutes, until well risen and lightly firm to the touch. Place on a wire rack and leave to cool.
5.
For the topping: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
6.
Sift in the icing sugar and beat until smooth. Put half the mixture into another bowl.
7.
Press the raspberries through a sieve into a small bowl. Beat into half the topping. Add a few drops of food colouring and beat well.
8.
Fit a piping bag with a plain nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
9.
Pipe a swirl onto each cake and sprinkle with sugar strands.
10.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
11.
Drizzle the chocolate onto a sheet of non-stick-baking paper into 12 shapes. Leave to set.
12.
Place a chocolate shape on each cake.
