Raspberry Cupcakes With Pink Buttercream And Lacy Chocolate Hearts Recipes

RASPBERRY CUPCAKES WITH PINK BUTTERCREAM AND LACY CHOCOLATE HEARTS

Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts image

To make the hearts, see our Chocolate Filigree Hearts how-to.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes 2 dozen

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
2 cups cake flour, (not self-rising)
2 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 cups whole milk
1 tablespoon pure vanilla extract
2 sticks plus 2 tablespoons unsalted butter, room temperature
2 1/4 cups sugar
6 large eggs
2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
Gel-paste food coloring, in Tulip Red (optional)
Pink Buttercream
Chocolate Filigree Hearts

Steps:

Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.
Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.
Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream and lacy chocolate hearts.

RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM

Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream image

A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! Top with fresh raspberries. These are cute, tasty, and great for parties!

Provided by Juliebug108

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ cups all-purpose flour
¼ cup Dutch-process dark chocolate cocoa powder
1 ½ teaspoons baking powder
⅔ cup white sugar
½ cup whole milk
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup seedless raspberry preserves
1 ½ cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 49.6 g, Cholesterol 52.5 mg, Fat 18.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 79.2 mg, Sugar 35.7 g

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