Ingredients: 1 teaspoon baking powder,2 teaspoons bicarbonate of soda,250g 8.8 oz. butter, at room temperature,250ml buttermilk (or plain milk with 3 drops lemon juice – let sit for 5-10 minutes before using),125ml hot coffee,3 tablespoons Coffee liqueur,4 eggs, separated,250g 8.8 oz. icing sugar,210g 7.4 oz. plain flour,125g 4.4 oz. fresh raspberries, washed and dried,¼ teaspoon salt,150g 5.3 caster sugar,90g 3.1 oz. unsweetened cocoa powder,125ml vegetable oil
Instructions:
- Preheat your oven to 180C/350F and line your tins with cupcake liners.In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.Crack the eggs in and mix well.
- Add the wet ingredients one by one, mixing well before adding the next one.
- Add the coffee last.Beat for another few minutes.Fill your tins no more than (I like using an ice cream scoop to ensure even distribution).
- Bake for 12-16 minutes, or until a toothpick inserted comes out clean.Allow to cool completely on a wire rack before frosting.For the frosting
- Take the butter out of the fridge 15 to 30 minutes before using so it is soft enough.In a bowl, beat the butter, icing sugar and raspberries until creamy, adding sugar or milk to achieve the right consistency. Note: using fresh raspberries, your frosting might remain a little grainy
- Frost your cupcakes using a spatula or piping bag.Enjoy!
