Chocolate and raspberry cupcake

Chocolate and raspberry cupcake is a moist one ,raspberry stands out with a fruity note and lil tartness. Chocolate is not so pronounced in flavor but giving only some color.

My daughty likes anything in chocolate and tusker leans more to fruits so I wanted to make both happy in one shot and there you go I made cupcake with a red velvet cake recipe from joy of baking by just substituting  the color part with homemade raspberry extract and I must say I am so happy with the results.

Now the raspberry red is not seen because I have used the  homemade real fruit extract and it is much lighter in color than the store bought one.Hope that explains the color.I am planning to try one with beetroot soon and will be back with my comments on it


All purpose flour- 1 1/4 cup
Baking powder-1/4 tsp
Cocoa powder-1 tbsp(I used 3 pieces of 70%dark chocolate cube instead )
Butter,unsalted- 1/4 cup in room temperature
Sugar-3/4 cup
Buttermilk-1/2 cup
Raspberry extract- 1 1/2 tbsp
White vinegar-1/2 tsp
Baking soda-1/2 tsp


Preheat oven to 350 º F and line the cupcake tray with the liner .Keep everything ready as after step 5 the batter should go to the oven immediately.
.Sift the flour ,baking powder and cocoa powder together.
.Beat the butter until smooth then add sugar continue beating till it is creamy and fluffy.
To that add egg and beat well.
.If using chocolate cubes then let it dissolve in buttermilk for sometime on the counter(do it ahead of everything)
3.Alternate flour ,buttermilk and butter mixture and gradually fold in and combine the three.But finish off last with flour.
4.Mix vinegar and baking soda separately when it starts to bubble up and fizz immediately add to the cake batter and fold gently.
5 .Scoop it into cupcake liners and bake for 18-23 minutes or until a toothpick inserted comes out clean.
Leave in the cupcake pan for 10 minutes then take it out let it cool completely before you decorate.

I was not planning to frost all the 12 I made so whipped up something fast with cool whip and icing sugar just
until it is thick that’s all and laid some chocolate chips towards the edge sticking to the frosting.A store bought pink icing tube to do the swirls. cupcakes are ready for the taste testing  with a choosy eater. Just wondering if she will even pick up one ..Honestly !!that’s what goes through my mind .

As I deliberately leave it unattended here comes my girl ,”Mom!this looks like doves sitting around a snow  pond and the lotus leaf in the middle.” Hmmm…lotus in the middle of snow pond !!her imagination did soar high …
Mom !! this is good !! it is so soft,mmmm…I like it ,how many did u make ??Anyway she did justice to this batch of cupcakes.


I have not used vanilla essence in this because I did not want it to interfere with raspberry.
Hope to hear from you.

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