RecipesRaspberry & 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
By Asda Good Living,21st September 2015
Cook: 30 Mins
Serves: 12
Price: 49p per serving
Nutritional Information
Each 112g serving contains
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
1Pre-heat oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with muffin paper cup cases.
2Put 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.
3Add 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.
4Remove from the oven and pop onto a cooling tray to allow to cool completely.
5Beat 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.