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
(10 votes)
Cook: 30 Mins
Serves: 12
Price: 49p per serving
Nutritional Information
Each 112g serving contains
Energy
1540kj
368kcal
1540kj
368kcal
18%
Fat
21.3g
21.3g
High
30%
30%
Saturates
12.3g
12.3g
Med
62%
62%
Sugars
22.4g
22.4g
High
25%
25%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1375kj/329kcal
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.