Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing
Cooking Instructions
- 1
Preheat oven to 300' and line cupcake pan with liners.
- 2
In large mixing bowl, add all dry ingredients for cupcakes. Whisk together.
- 3
Form well in dry ingredients, add egg, buttermilk, and oil. Mix well.
- 4
Add vanilla and boiling water. (You can bring water to boil in a small cup in microwave, about 45 seconds) Mix well.
- 5
Pour cupcake batter into cupcake liners, just over half way full.
- 6
Bake at 300' for 20~25 minutes, until toothpick comes out clean.
- 7
Let set for a few minutes in pan, then remove to cool.
- 8
Separate out 12 pretty raspberries for topping cupcakes. On low heat smash and simmer the reset of the raspberries to make a puree. Set aside.
- 9
In medium mixing bowl, blend butter and shortening together until smooth.
- 10
Add first 3 cups of powdered sugar, gradually, mixing well.
- 11
Add 4 tablespoons of raspberry puree. Mix well.
- 12
Mix in last of powdered sugar to achieve desired consistency.
- 13
When cupcakes are completely cooled, icing then however you'd like, and top each cupcake with one pretty raspberry and serve!
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