Ref: 502
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :
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Ingredients & Prep
225 g
butter unsalted soft
225 g
caster sugar
190 g
plain flour
3 egg med
35 g
cocoa powder
2 tsp
baking powder
2 tsp
red food colouring
1 tsp
vanilla extract
Butter Cream Topping
500 g
icing sugar
250 g
butter unsalted soft
1 tsp
vanilla extract
Sauce Topping
120 g
fresh raspberries
1 tbsp
icing sugar
1 tbsp
lemon juice
Method
Step 1
Pre-heat the oven to 170'C.
Step 2
Place sugar & egg into a bowl, with a food mixer or electric hand mixer beat together until pale yellow (10 mins), add butter, vanilla & fold with a silicon spatula, add flour, cocoa powder & fold in to form a combined smooth mixture, then fold in red colouring.
Step 3
Place the number of paper cupcake cases to the portion number selected, then with a spoon or piping bag fill cases equally, place each filled cases into muffin tray holes & bake for 12 mins take out tray & turn it 180° & place back in for another 10 mins, keep you eye on the cakes & test by pushing in a cocktail stick or skewer in, if it comes out clean they are cooked, take out cases from the tray, place on a cooling rack.
Step 4
Make the butter cream topping by adding all ingredients into a bowl with a food mixer or electric hand mixer beat together onto a thick cream, if it gets too soft place in the fridge for a while to firm up.
Step 5
Make the sauce by placing all ingredients in a bowl & blitz with a stick/hand blender or food processor until smooth the pass trough a sieve into a bowl to remove pips.
Step 6
When cupcakes are cold pipe butter cream equally on the cupcakes then drizzle over sauce with a spoon.
Suggestion & Tips
Chocolate cake difficult to see when cooked as its dark so use a skewer or cocktail stick method to see if cooed through.