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Categories:
flour sugar chocolate cocoa baking soda salt egg buttermilk vegetable oil vanilla boiling water unsalted butter shortening powdered sugar fresh raspberries
Viewed: 56 - Published at: 7 years agoIngredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup Special Dark Chocolate Cocoa Powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla
- 1/3 cup boiling water
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 4 cup powdered sugar, divided
- 12 oz fresh raspberries
Method
- Preheat oven to 300' and line cupcake pan with liners.
- In large mixing bowl, add all dry ingredients for cupcakes.
- Whisk together.
- Form well in dry ingredients, add egg, buttermilk, and oil.
- Mix well.
- Add vanilla and boiling water.
- (You can bring water to boil in a small cup in microwave, about 45 seconds) Mix well.
- Pour cupcake batter into cupcake liners, just over half way full.
- Bake at 300' for 20~25 minutes, until toothpick comes out clean.
- Let set for a few minutes in pan, then remove to cool.
- Separate out 12 pretty raspberries for topping cupcakes.
- On low heat smash and simmer the reset of the raspberries to make a puree.
- Set aside.
- In medium mixing bowl, blend butter and shortening together until smooth.
- Add first 3 cups of powdered sugar, gradually, mixing well.
- Add 4 tablespoons of raspberry puree.
- Mix well.
- Mix in last of powdered sugar to achieve desired consistency.
- When cupcakes are completely cooled, icing then however you'd like, and top each cupcake with one pretty raspberry and serve!
