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Chocolate Raspberry Cupcakes

I recently came across two recipes that I wanted to try. One a chocolate cupcake recipe which only requires one eggs (which would be easy to substitute since I’m allergic) and the other an icing recipe using mascarpone cheese, which is something I’ve never tried before.

The Chocolate Cupcake recipe came from Cupcake Jemma and the Raspberry Lemon Icing from Passion for Baking.

I don’t have a scale and Jemma gives all her recipes in metric so I had to do a little converting.

I've got everything ready to go for this chocolate cake recipe.

This recipe called for dry ingredients in one bowl and wet in another. I whisked my dry to combine, did the same for the wet and poured the dry in with the wet.

The batter was a little runnier than I’m used to, which could have been a conversion issue, but I don’t think so. She did say that transferring the batter to the pan would be messy.

The Chocolate cupcakes turned out really well and were delicious, but I had an issue with the chocolate chips. They sunk to the bottom of the cake liners and got stuck to the paper once they were baked. Again since I had to convert the temperature from Celsius so I could have slightly over baked.

I would make these again and I think I would check them at about 18 minutes to see if they were done. The house smelt amazing as I left these to cool.

I've got the start of the raspberry icing ingredients lined up and ready to go.

The instructions for the icing specified that everything needed to be cold, so I waited until the cupcakes were cooled before I started.

Now you are supposed to whisk this until it becomes fully. I don’t think my arms could have ever got it there. I started, but gave up and cheated by using a hand mixer.

With the icing whipped add the raspberry puree.

Then with a spatula I folded in the raspberry puree and the lemon zest and juice.

This addition of the lemon really kicks this icing up a notch.

This icing was phenomenal, I couldn’t stop sampling it. The lemon really helps kick things up a notch and helps intensify the raspberry flavour.

I think that my technique could still use some work and I wish I had chilled the icing a bit before starting.

The pipping situation wasn’t perfect. I think in retrospect that I had worked on the icing too long and it wasn’t as cold as it should have been. It should have been popped in the fridge to chill before I put it in the pipping bag, but lesson learned.

Into the fridge for a few minutes for this lot.

I’m going to keep working on these pipping skills and I would definitely use both of these recipes again.

What’s your favourite recipe to bake?

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4 thoughts on “Chocolate Raspberry Cupcakes”

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