Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup fresh raspberries
- For Almond Buttercream:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons heavy cream
Instructions:
Warm up your oven to 350F 175C and put cupcake liners in a muffin tin
Mix the cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl with a whisk
Leave it alone
Put the softened butter and granulated sugar in a large bowl and mix them together until the mixture is light and fluffy
One at a time, add the eggs and beat well after each one
Add the vanilla extract and mix well
Mix in the medium-sized bowl's dry ingredients by adding the sour cream and milk one at a time
Put the dry ingredients in first and end with them
Don't mix any further than that
Be careful as you fold the fresh raspberries into the batter
Fill each cupcake liner about two thirds of the way to the top with batter
After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down
Get the almond buttercream ready while the cupcakes cool
Put the softened butter in a bowl and beat it until it's smooth
Slowly add the powdered sugar and almond extract while beating the mixture until it is well mixed
It will be light and fluffy after you add the heavy cream
You can use a piping bag or a knife to frost the cupcakes with the almond buttercream once they are completely cool
You can add more fresh raspberries or chocolate shavings as a garnish if you want to
Enjoy your Chocolate Raspberry Cupcakes with Almond Buttercream after you've served them!
Comments
Post a Comment