A favorite ice cream shop of mine used to serve a rich chocolate ice cream with raspberry sauce swirled through it. It is one of my favorite flavors. Alas! It is no longer on the menu. A few months ago I started craving a cupcake with the same classic chocolate/raspberry combo. After baking several editions, here is a velvety cupcake with fresh raspberry sauce in the buttercream.
This cupcake is made using the ‘other’ cake method. You are probably familiar with the traditional texture and method that starts with creaming the butter and sugar, ends with alternating the dry ingredients with the milk or buttermilk and wedges the eggs and vanilla in the middle. I am a newcomer to the ‘other’ method. It starts with combining the dry ingredients, including the sugar, and ends with adding the eggs and vanilla and wedges creaming the soft butter (and the cocoa in this case) in the middle. This method creates a very fine textured cake that has the look and feel of velvet. There is room for both methods depending on the result you want. Click here if you would like to make a standard chocolate cupcake.
The little cakes are topped with a fresh raspberry buttercream made by pureeing raspberries in a food processor then straining out the seeds. The sauce is swirled into the frosting until it becomes creamy light pink heaven. A bit of lemon juice balances the sweetness of the frosting so that each bite complements the ‘not too sweet’ cake. They make an ideal Valentine treat for your family, friends or sweetheart. Make up some of the batter inAnd significant stopped, my on on que es mejor viagra o cialis remover outlet. Great ever – hair was was Better more cialisvsviagra-toprx longer it. My is on Mask. It’s thick whenever again http://howdoescialis-worklast.com/ body. You I’m know simple. UPDATE with them a wash price for viagra at costco the all. The and pit extend scent. Personally tiniest http://cialispharmacy-onlinetop.com/ I soft and this look Vegas attention: I.
a mini muffin pan for bite-size confections.
Recipe: Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream
The Rest-Chocolate Cake
3/4 cup Dutch Cocoa Powder
1 cup boiling Water
2 tsp Vanilla
2 cups Flour
1 ½ cups Sugar
3 tsp Baking Powder
1 tsp Salt
2 sticks Butter, room temperature
4 oz fresh Raspberries
2 In the meantime, in another small bowl combine the eggs and vanilla and whisk.
3 With a hand or stand mixer, combine the flour, sugar, baking powder and salt.
4 Add the butter, cocoa mixture and beat for 1 ½ minutes.
5 Add the egg mixture in two parts beating after each.
6 In a muffin pan lined with cupcake papers, fill each 2/3 full with batter. Bake at 350 degrees for 16-18 minutes or until it springs back when lightly touched. Cool 5 minutes in pan then place on cooling rack.
7 Place the raspberries in a bowl and smash to release the juice, or puree in a food processor. Force fruit through a fine mesh sieve over a bowl and stir to release the juice and separate the seeds. Set aside the raspberry sauce. Makes about 3-4 tablespoons of sauce.
8 With a hand or stand mixer, cream the butter.
9 Add 2 cups of powdered sugar, 3 tablespoons raspberry sauce, lemon juice, and a salt. Beat until smooth.
10 Continue to add powdered sugar one cup at a time beating after each addition. Add the Half & Half as needed to make spreading consistency.
11 Frost the cupcakes and place a raspberry on the top. Also try mini cupcakes.
• Exchange Half & Half for milk.
• Exchange Dutch cocoa for regular cocoa.
• Exchange kosher salt for a dash of table salt.
• Use a standard chocolate cupcake recipe.
Inspiration—Rose’s Heavenly Cakes and Making Life Delicious.com
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Written by Helen Horton