Tipsy chocolate cupcakes with raspberry frosting – Eat With Your Eyes


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

  1. 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.
  2. Add the wet ingredients one by one, mixing well before adding the next one.
  3. 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).
  4. 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
  5. 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
  6. Frost your cupcakes using a spatula or piping bag.Enjoy!


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