Valentine's Day chocolates with Bailey's cream

Valentines’s Day chocolate cupcakes with raspberry cream cheese frosting

Homemade Valentines cupcakes with raspberry frosting

I recently bought a yummy natural raspberry extract, and decided to use it for a raspberry frosting. And what goes really well with raspberries? Chocolate. And I hadn’t baked cupcakes in a while, so I decided to make chocolate cupcakes with raspberry cream cheese frosting. I also love brown and pink colors together, so it was only fitting that I make a batch for Valentines Day.

The recipe is from Hummingbird Bakery, but I added a few chocolate chips to the batter and the raspberry extract to the frosting. And the result was really delicious.

Ingredients;

Raspberry cream cheese frosting Hummingbird

100g flour

20g cocoa powder

140g cane sugar

1.5 teaspoons baking powder

A pinch of salt

40 g unsalted butter must be soft

1,5 dl milk

1 egg

1 vanilla pod

60 g dark chocolate, chopped

Homemade Hummingbird bakery choccolate cupcakes

Method;

Preheat oven to 170 º C.

Flour, sugar, cocoa powder, baking powder, salt and butter mixed together in a bowl until well mixed together, and the texture is “sand”.

Slowly add half of the milk with stirring.

In another bowl, beat the egg and remaining milk.

While stirring pour the egg mixture slowly into the flour mixture. Beat until dough is uniform and fine. Fold in the chopped chocolate with a spoon or spatula.

Fill paper molds two-thirds with the batter and bake in the preheated oven for 20-25 minutes. Remember to only fill the molds ⅔ up so there is room for dough rises when in the oven.

Bake for 20-25 minutes.

When the cupcakes are done allow to cool completely before decorating with frosting.

Chocolate cupcake with raspberry cream cheese frosting

Frosting ingredients;

300 g of icing sugar

50 g unsalted butter, room temperature

125 g Philadelphia, cold

2 teaspoons of raspberry extract  ( I used one from Dr. Oetker)

red food coloring

Chocolate cupcakes with cream cheese frosting

Method;

Beat the icing sugar and butter together at mid speed until it is well blended. Turn to a low speed and add the cream cheese all at once, and whip until it is completely mixed. Turn up the speed again and continue to whip the frosting to a light and airy consistency. It may look a little funny right at the beginning, but don’t worry it will nice and shiny after a minute or so. Add extract and food coloring. Be careful not to use too much as the texture of the frosting will change very easily.

Once you have the color and texture you like, fill a piping bag and decorate the cupcakes.

Happy Valentine’s Day!

Valentines Day cupcake

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Valentine's Day chocolates with Bailey's cream