Chocolate mud raspberry cupcakes
Enjoy our chocolate mud cupcakes, topped with Y.V. Fresh Premium Erika Raspberries.
PS. This will be a great activity/recipe to get the kids involved with.
Base Ingredients:
2 punnets of Y.V. Fresh Erika Raspberries
250g butter
200g dark eating chocolate, chopped coarsely
2 cups firmly packed brown sugar
1 1/3 cups milk
1 teaspoon vanilla extract
1 ½ cups plain flour sifted
¼ cup cocoa powder
2 large eggs
Icing Ingredients:
1 cup Coles Soft Icing Mixture
2 tbsp cocoa powder
40g salted butter
1 tbsp milk
Method:
Preheat oven 150°C (fan-forced)
Prepare muffin tin tray with paper cases
Pop the butter into the microwave for 10-15 seconds to soften it
Combine butter, chocolate, sugar, milk and vanilla extract over low heat on a cook top
Stir until smooth
Transfer mixture to a large bowl and allow to cool for 15 minutes
Whisk in sifted flours and cocoa, then eggs
Fold in 1 punnet of Y.V. Erika Raspberries, ensure the mixture is not overdone
Pour mixture evenly into paper cases and fill to about three-quarters full; bake about 30 minutes
Remove from oven and remove the cupcakes from the tray, allowing them to cool
Whilst waiting for the cupcakes to cool, begin making icing by combining all 4 ingredients
Keep stirring until all ingredients are well combined
Place a layer of icing onto the cupcakes and top with Y.V. Erika Raspberries
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