Recipes
Recipes

Raspberry & dark chocolate cupcakes

These rich and creamy cupcakes are easy to make and perfect for a garden party on a long summer evening

These rich and creamy cupcakes are easy to make and perfect for a garden party on a long summer evening

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(10 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 49p per serving

Nutritional Information

Each 112g serving contains

Energy
1540kj
368kcal
18%
Fat
21.3g
High
30%
Saturates
12.3g
Med
62%
Sugars
22.4g
High
25%
Salt
0.34g
Med
6%
of your reference intake.
Typical energy values per 100g:
1375kj/329kcal

Ingredients

250g plain flour

250g caster sugar

2 tsp baking powder

50g cocoa powder

150g unsalted butter

150g Asda Soured Cream

3 medium eggs

2 tsp vanilla extract

150g punnet Asda Fresh Raspberries, crushed slightly

150g Asda Whipping Cream, lightly beaten

A little cocoa powder, for dusting

Method

1
Pre-heat oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with muffin paper cup cases.
2
Put the flour, sugar, baking powder, cocoa powder, soft butter, soured cream, eggs and vanilla extract into a large bowl and use an electric mixer to beat until a smooth and a thick batter is formed.
3
Add 100g of the raspberries, reserving the rest for decoration. Stir until well combined. Divide between the muffin cases and bake in the oven for approximately 20 minutes.
4
Remove from the oven and pop onto a cooling tray to allow to cool completely.
5
Beat the whipping cream to a thick consistency. Remove the top of each cake, add a blob of cream and the odd raspberry, replace the top, and dust with a little extra cocoa powder.