Best 2 Raspberry Cupcakes With Pink Buttercream And Lacy Chocolate Hearts Recipes
Dive into the world of delightful flavors and exquisite presentation with our comprehensive guide to creating raspberry cupcakes adorned with pink buttercream and lacy chocolate hearts. Indulge your senses in a symphony of sweet and tangy flavors as you embark on a culinary journey that will elevate your baking skills and impress your loved ones. Discover the secrets to achieving perfect cupcakes with a moist and fluffy texture, a vibrant raspberry filling that bursts with flavor, and a delectable pink buttercream frosting that adds a touch of elegance. Learn the art of crafting intricate lacy chocolate hearts that not only add a visual appeal but also elevate the taste experience. Prepare to tantalize your taste buds and create a truly extraordinary dessert that will be the highlight of any gathering.
Here are our top 2 tried and tested recipes!
RASPBERRY CUPCAKES WITH PINK BUTTERCREAM AND LACY CHOCOLATE HEARTS
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
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
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
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
Tips:
- To ensure your cupcakes rise evenly, make sure all your ingredients are at room temperature before you start baking. - Use a cupcake scoop or spoon to fill your cupcake liners, so that all the cupcakes are the same size and will bake evenly. - Do not overmix your batter, as this can make your cupcakes tough. Mix just until the ingredients are combined. - Bake your cupcakes in a preheated oven, and do not open the oven door during baking, as this can cause your cupcakes to fall. - Let your cupcakes cool completely before frosting them. This will help the frosting to set properly. - If you are using a buttercream frosting, make sure to beat it until it is light and fluffy. This will help it to spread easily and smoothly. - To make the lacy chocolate hearts, melt the chocolate in a microwave-safe bowl, and then pour it into a piping bag fitted with a small round tip. Pipe the chocolate onto a piece of parchment paper in a heart shape, and then let it cool until it is hard. - When you are ready to assemble the cupcakes, place a cupcake on a serving plate, top with a dollop of frosting, and then place a lacy chocolate heart on top of the frosting.Conclusion:
These raspberry cupcakes with pink buttercream and lacy chocolate hearts are the perfect treat for any occasion. They are light and fluffy, with a delicious raspberry filling and a sweet and creamy buttercream frosting. The lacy chocolate hearts add a touch of elegance and make these cupcakes extra special. Whether you are making them for a birthday party, a baby shower, or just because, these cupcakes are sure to be a hit.
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