I know! I need to start sharing recipes for other things, but I happen to do cupcakes really well. Plus, I get a lot of cupcake requests so I keep making them. :D I will, however, try to post up other recipes soon.
Ingredients:
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup chocolate almond milk
1-2 tsp vanilla extract
6 tbs butter, room temperature
1/2 cup light brown sugar
2 large eggs
1/2 package fresh raspberries, halved
1/4 cup freh raspberry puree
3 tbs cocoa powder
1/4 cup chocolate chips
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| Delicious! They had a really nice almost brownie-like richness! |
Preheat oven to 350 °. Sift the flour, baking powder and salt together. In a separate bowl, when the butter is room temperature, beat it and the sugar until pale and fluffy. Continue mixing and beat in 1 egg at a time followed by the vanilla. Then slowly add in the flour alternating with the chocolate milk and then the raspberry puree. Then carefully stir in the raspberries.
Line a muffin tin and drop in about 3 tablespoons of batter. Top each cupcake with chocolate chips. Bake for about 20 minutes or until a toothpick comes out clean. Let cool in tin.
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| Served with fresh Raspberry whipped cream |
It only made 12 cupcakes so I think for next time I'll double the recipe. They came out rich and not too dense and the whipped cream was utterly perfect.
Whipped Cream
1 cup heavy cream
3 tbs brown sugar
10-15 fresh raspberries, pureed or 2 tbs raspberry jam
Whenever I make whipped cream, I freeze a metal bowl for about ten minutes. It really helps the cream get to stiff peaks quickly.
First, whip the cream and sugar together. Then as your cream comes to soft peaks slowly begin to pour in the pureed raspberries. If you find that your raspberries are a little sour, add in tsp or so of regular sugar. If you don't have fresh raspberries, you can also use jam and then you can cut out most of the sugar.
