These cupcakes are very yum, very easy and in these recessionary times, baking has been heralded as the latest and coolest cookery trend.
In the recipe, I suggest fresh raspberries, however I have tried them with tinned raspberries which are a lot cheaper and do the job just fine. Also, I do recommend butter for the cupcakes, although margarine is a totally acceptable alternative and far cheaper. For the butter icing, however it is essential to use real butter, which is softened. I do suggest using muffin or bun cases as the chocolate tends to stick to the bottom of the tin otherwise. The chocolate pieces are coated in flour as it supposedly prevents the chocolate sinking to the bottom. Honestly, I haven’t managed this yet. I hope you enjoy the muffins, be sure and let me know how you get on with them.
Next time I am looking forward to sharing a recipe with you which uses some of the gorgeous sausages we are so fortunate to have from our fabulous local butchers here in Kilcock.
- 200g self raising flour
- 200g castor sugar
- 200g butter
- 4 eggs
- ½ tsp baking powder
- Pinch of salt
- ½ tsp vanilla essence
- 150g raspberries
- 100g white chocolate
- 150g icing sugar
- 75g soft butter
- 50g raspberries
- Preheat the oven to 160˚C.
- Line a muffin or bun tin with muffin cases.
- Chop the chocolate into very small cubes and coat in a little flour.
- Put all the cupcake ingredients, except the chocolate and raspberries in a bowl and beat with an electric mixer (this can be done by hand but will take a lot of time and effort).It should take a couple of minutes with an electric beater and be a thick creamy consistency.
- Now with a spoon gently mix in the chocolate and raspberries. Try not break up the raspberries too much.
- Using two spoons or a spoon and a knife spoon the mixture into the cases, place on the middle shelf of the oven and bake for 20mins.
- When cooked, remove from the tin and allow to cool.
- Butter icing is nothing to be scared of, and so tasty. Simply using a spoon in a small bowl, mix the soft butter and the icing sugar. To minimize the mess, gradually add in the icing sugar, bit by bit until all combined. Then add the raspberries and stir gently until the icing turns the most sumptuous pink colour.
- If you want to be fancy, pipe on the butter icing, for the more home-made look just spoon it on using the back of a dessert spoon . By all means feel free to add sprinkles or a little raspberry on top if you have any left over.
- Keep in an airtight tin if possible or at least covered in cling film, and if you manage to not eat them all in the one afternoon, they should last 3 to 4 days.
This is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.