Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 45 mins + stand­ing Makes 24 cup­cakes 120g but­ter ½ cup neu­tral oil 1 cup wa­ter 100g dark cho­co­late, chopped ½ cup co­coa, sifted 1½ cups caster sugar 2 eggs 1 tsp vanilla ex­tract 1½ tsp bak­ing pow­der 1 tsp bak­ing soda 1 cup yo­ghurt or but­ter­milk 2 cups flour ¾ cup rasp­ber­ries, fresh or de­frosted 2 quan­ti­ties of rasp­berry but­ter­cream (see be­low) Candy sprin­kles, to dec­o­rate (op­tional) Line 24 muf­fin pans with pa­per cases. Warm but­ter, oil, wa­ter and cho­co­late in a medium-large pot over medium heat un­til but­ter is melted. Turn off heat and whisk in co­coa and caster sugar, mak­ing sure there are no lumps of co­coa. Whisk in eggs and vanilla. Mix bak­ing pow­der and bak­ing soda into yo­ghurt or but­ter­milk then add to cho­co­late mix­ture with flour, whisk­ing un­til evenly com­bined to a smooth bat­ter. Stand for at least 10 min­utes be­fore cook­ing. While mix­ture is stand­ing, pre­heat oven to 180C fan­bake. Spoon mix­ture into pa­per cases, us­ing about 3 Tbsp per cup­cake to ¾ level in each case (it will be quite runny). Push 2-3 rasp­ber­ries into each. Bake cup­cakes un­til they are risen and the tops bounce back when gen­tly pressed (about 20 min­utes). Stand 5 min­utes be­fore lift­ing out of tins. Pipe rasp­berry but­ter­cream on cooled cup­cakes. Gar­nish with candy sprin­kles if de­sired.

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