I came across this recipe a few years back. It has always been of
those “Go-To” recipes for when I am craving something sweet and tangy, yet I
don’t want to spend a ton of time making something. The ease of the recipe is
what caught my attention, other than the obvious, Chocolate Raspberry Cupcake.
After making them a few dozen times, I still consider this one of my favorite
cupcakes to make. What I love most about this recipe is how easy it is to tweak
it and it still turns out delicious.
CHOCOLATE RASPBERRY CUPCAKES
INGREDIENTS
Chocolate Raspberry Cake:
21
oz. can Raspberry Pie Filling
¼
cup Sour Cream
3
Eggs
1
teaspoon Vanilla
Devil’s
Food Cake Mix
1
teaspoon Cinnamon
½ teaspoon Baking Soda
Raspberry Buttercream:
8 oz. Cream Cheese
½ cup Butter, softened
3 cups Powdered Sugar
1 teaspoon Vanilla
1/3 cup Frozen Raspberries, thawed and strained
DIRECTIONS
Cupcakes:
Preheat the oven to 350 degrees. Line your cupcake pan
with cupcakes liners; this recipe yields 24.
In a blender, combine Raspberry Pie Filling and Sour Cream. Puree
until smooth.
In a large bowl, lightly beat eggs with vanilla. Then add the
Raspberry/Sour Cream mixture. Mix together lightly.
Add Cake Mix, Cinnamon, and Baking Soda. Blend batter until you
have reached a smooth consistency, but make sure to not over mix.
Fill liners ¾ full and bake for 12-14 minutes. These cupcakes bake
faster than others, so please make sure to not over bake them. Check with a
toothpick, if you desire.
Buttercream:
In a bowl, combine Cream Cheese and Butter until
smooth.
Add Powder Sugar, Vanilla, and Raspberry Puree. Combine.
Adjust the consistency by adding Powder Sugar and/or Puree. When
you have reached the consistency you desire, place mixture into Piping Bag.
Pipe onto cooled cupcakes. Top with Fresh Raspberries and/or
Chocolate Pieces if your heart desires.
As you can see in the pictures, I have changed
mine just a bit. I didn’t make the Raspberry Buttercream and I actually topped
mine with Blueberries. I had Raspberries, but that is what I get for leaving them in a fridge, where my family devours
Fresh Fruit. Oooppps, my bad.
No comments:
Post a Comment