Recently I made some raspberry cupcakes with chocolate frosting. Her is the recipe:
These cupcakes originated from a recipe from The Food Network, but because of a lack of ingredients and some extra of others, it kind of differed from said recipe. However, even with the difference, I think that they were still very good tasting.
This makes 23 cupcakes.
The ingredients I used were:
2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 cups white sugar
1/2 cup canola oil
1 1/2 cups non-fat milk
4 tablespoons pureed fresh raspberries
Preheat the oven to 325 degrees Fahrenheit. Fill 2 cupcake trays with 23 paper liners.
Whisk together the flour, baking powder, salt, and sugar. After these ingredients are completely sifted together, add the oil. After mixed together, the combination of oil and dry ingredients should create a kind of crumb mixture. Add the eggs, milk, and pureed raspberries and mix on low speed until fully combined. Ensure that there is no stray, unmixed ingredients, around the bowl and pour into cupcake liners.
Bake the cupcakes for about 20 minutes, or until the toothpick comes out clean. Refrain from opening the oven during this 20 minutes.
Allow the cupcakes to cool completely before frosting, to make sure that the frosting does melt.
I chose a chocolate frosting for my raspberry cupcakes.
1/2 cup of butter
2/3 cup of cocoa powder
3 cups of powdered sugar
1/3 cup of milk
1 teaspoon of vanilla extract
Melt the butter beforehand. Stir in the coco powder. Add milk and sugar alternately, mixing in between. The frosting will appear very thick at first but will thin out as you continue to mix. Make sure to mix thoroughly before adding any additional milk.