Choco­late cup­cakes with rasp­berry ic­ing

Friday - - Good Food -

Prep time: 15 mins Bak­ing time: 20 mins Makes 12 115g but­ter 40g choco­late, finely chopped 60g co­coa pow­der 95g plain flour 1/2 tsp bak­ing soda 3/4 tsp bak­ing pow­der 2 eggs 100g su­gar 1 tsp vanilla ex­tract 4 tbsp thick yo­gurt

FOR THE RASP­BERRY IC­ING 200g frozen rasp­ber­ries, de­frosted 150g soft but­ter 200g ic­ing su­gar 12 fresh rasp­ber­ries, to gar­nish

1 Pre­heat the oven to 180°C and line a 12-cup muf­fin tin with cases. Melt but­ter and choco­late in a bain-marie and mix in co­coa pow­der.

2 In a small bowl, whisk to­gether flour, bak­ing soda and bak­ing pow­der. Whisk the eggs in a medium bowl, then add su­gar and vanilla ex­tract and whisk un­til fully in­cor­po­rated.

3 Add the choco­late mix­ture to the egg mix­ture and whisk to com­bine. Add half of the flour mix­ture and com­bine. Add yo­gurt and mix in. Sift in the rest of the flour mix­ture and whisk un­til ev­ery­thing is well com­bined.

4 Di­vide the bat­ter evenly among the muf­fin cases. Bake for 18-20 mins or un­til a skewer in­serted into the cen­tre of the cup­cakes comes out clean. Place the tin on a wire rack and let the cup­cakes cool in the tin for a few min­utes be­fore re­mov­ing them and plac­ing them on the rack to cool.

5 To make the rasp­berry but­ter­cream ic­ing, purée and sieve the rasp­ber­ries. Add but­ter and ic­ing su­gar and whisk un­til blended. Spoon mix­ture into a pip­ing bag and pipe over cooled cup­cakes. Place a fresh rasp­berry on each cup­cake and serve.

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