I have to apologise it feels like I've neglected my Blog of late! I've still been baking away though, as well as meeting up with friends, going climbing, visiting family, going on a road trip to see the Foo Fighters (who rocked), burning myself through falling asleep in the sun, getting ill, getting better, lots of shopping and attending and BBQ filled weekends with 2 BBQ's in the space of 24 hours.
But now I'm back with a recipe I tried out a couple of weekends ago when meeting up with a few friends down the pub.
It's not very often that I want to make a particular kind of cake just so as I can use a certain cake case however a while back my lovely friend Jenny bought me a present (I love how my friends buy me cupcake related gifts) of the prettiest cake cases they were dark red with purple patterns and I thought Id have to make a cupcake that fitted perfectly with the case. And when I first saw the cake raspberry's came to mind.
I looked around for a few ideas before deciding that the cakes should be really chocolatey with a gooey raspberry centre. I filled the cakes with a good raspberry conserve and I made a chocolate ganche topping instead of my usual butter frosting and then finished them off with a fresh raspberry.
here they are:
The cakes turned out really nice, they kind of had a brownie texture to them with a slightly crispy top but soft almost gooey inside with a raspberry centre. And the chocolate ganache worked perfectly not as sweet as allot of frosting but gave the cakes a really chocolatey kick.
Here's how they're made:
Chocolate Raspberry cupcakes
110g Plain Flour
20g Cocoa Powder
150g Caster Sugar
1 1/2 tsp Baking Powder
Pinch of Salt
40g Unsalted butter at room temp
120ml Whole milk
1/4 tsp Vanilla extract
50g Plain Chocolate, Melted
Raspberry conserve (About 6 tbsps)
Preheat the oven to 170deg C
Put the flour, cocoa, sugar, baking powder, salt and butter into a bowl and beat together with an electric whisk or rub between your fingertips until you have a sandy consistency.
Whisk the milk, egg and vanilla in a jug and slowly pour about half into the dry mixture, beat to combine then beat in the remaining liquid until the batter is smooth. Add the melted chocolate and stir in gently.
Spoon the mixture into paper cases until 2/3 full and bake in the preheated oven for about 20 minutes until risen and a skewer inserted comes out clean. Leave to cool on a wire rack.
Once cool poke a small hole in the centre of each cake (I used the tip of a piping nozzle) and pipe in some raspberry conserve until it fills the hole.
Leave to rest while you make the Ganache.
100g Plain Chocolate
100ml Double Cream
Icing Sugar (Optional)
Break the chocolate into a saucepan and add the cream. Heat gently sirring all the time, until the chocolate has melted. Pour into a large heat proof bowl and using an electric hand whisk, beat the mixture for 10 minutes or until thick glossy and cool.
I wanted to sweeten (as the chocolate I had was rather bitter) and thicken my Ganache slightly so whilst beating I also added a little icing sugar to taste. Pipe or spoon the ganache over the centre of the cupcakes and top with a fresh raspberry.
And that's it!
Till next time
Cupcake Kris xxx