![]() ![]() Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp).I do, however, provide cup measures too, if you prefer working with this method. Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups.Also used to make the buttercream icing in. I like to use a large bowl to give me plenty of room to work with. ![]() Mixing bowl*: to mix up the cupcake batter in before baking.I use larger cupcake cases, which are more muffin sized, so I have enough height in them for my bake. Cupcake cases*: to bake the cupcakes in.Cupcake tin*: you will need 12 hole cupcake/muffin tin to make these cupcakes in.What equipment do I need to make chocolate raspberry cupcakes? Used to get the consistency right for the raspberry buttercream, if needed. Icing/powdered sugar: used in the buttercream icing for sweetness and stability.Lemon juice: enhances the tart flavour of the raspberries in the icing, and helps keep the vibrant colour of it too.Remember a few extra for the decorations on top too! I much prefer working with fresh fruit rather than extracts, for a beautiful fresh flavour. Raspberries: to make the raspberry buttercream.Keeps the chocolate cupcakes moist and tender. Yogurt: part of the wet ingredients used for the cupcakes.Vanilla: purely for the delicate sweet flavour.Eggs: helps with the structure of the cupcakes.Caster sugar: for sweetness in the rich dark chocolate cupcakes.Used to make both the cupcakes and the buttercream. Butter: I prefer using unsalted butter as it means I can control how much salt goes into my bake.Salt: enhances the flavour of the bake, but it will not be so much that you taste it in the cupcakes.Baking powder/bicarbonate of soda: the raising agents used in these chocolate raspberry cupcakes.Cocoa: for rich flavour in the chocolate cupcakes.I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes. Flour: I use plain/all purpose flour to make these cupcakes.The flavour combination is just to die for, do you not think? Rich dark chocolate raspberry cupcakes are just the perfect mix of smooth chocolate and sharp raspberry, I absolutely love it! What ingredients do I need to make raspberry chocolate cupcakes I also love combining fresh raspberries with chocolate. Tricky when you buy the fruit to bake with and end up eating them all instead! The soft and sharp fresh juiciness of the fruit is just totally irresistible for me! So much so, I have been known to sit and eat through a whole punnet of raspberries in one go. Perfect for chocolate lovers during raspberry season! Combining seasonal delights with chocolate It is crowned with chocolate curls and a single raspberry to finish. My chocolate raspberry cupcakes are delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. ![]()
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