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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:

  1. Preheat oven 150°C (fan-forced)

  2. Prepare muffin tin tray with paper cases

  3. Pop the butter into the microwave for 10-15 seconds to soften it

  4. Combine butter, chocolate, sugar, milk and vanilla extract over low heat on a cook top

  5. Stir until smooth

  6. Transfer mixture to a large bowl and allow to cool for 15 minutes

  7. Whisk in sifted flours and cocoa, then eggs

  8. Fold in 1 punnet of Y.V. Erika Raspberries, ensure the mixture is not overdone

  9. Pour mixture evenly into paper cases and fill to about three-quarters full; bake about 30 minutes

  10. Remove from oven and remove the cupcakes from the tray, allowing them to cool

  11. Whilst waiting for the cupcakes to cool, begin making icing by combining all 4 ingredients

  12. Keep stirring until all ingredients are well combined

  13. Place a layer of icing onto the cupcakes and top with Y.V. Erika Raspberries



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