Who can resist some delicious cupcakes? I love cupcakes recipes and, therefore, I share this with all of you! Learn to prepare at recipes.NET step by step chocolate cupcake with raspberry glaze, a dessert that will delight both children and adults.
| 🚻 12 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make chocolate cupcakes with raspberry farasting: |
| For the dough :: 1½ cups of wheat flour (180 g approx.) 1 tablespoon vanilla extract (optional) 1 teaspoon of sodium bicarbonate 1 teaspoon baking powder 1 egg | For coverage :: 125 grams of fresh raspberries ¾ cup of refined sugar (90 g approx.) ¼ cup of water (60 ml approx.) 1 teaspoon of red dye (optional) 1 teaspoon of cream tartar ( optional) 200 grams of butter without salt 3 units of egg white |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for children, |
Ingredients to make chocolate cupcakes with raspberry farasting:
1. To make these chocolate and raspberry cupcakes, start preparing the mass of the muffins. To do this, in a container mixes the flour with cocoa powder, baking powder, sodium bicarbonate and salt, all previously sifted.
2. In another bowl beat the eggs, add the oil and continue beating until you get a soft mixture. At this point, add milk, sugar and, if you like it, the essence of vanilla, and continue mixing.
3. Little by little and beating at low speed, add dry ingredients to the mixture of eggs and milk. When the dough is thick, mix with a spatula or spoon until everything is incorporated and obtain a homogeneous and lump -free mass of muffins.
Trick: Preheat the oven at 180ºC.
4. Place the paper capsules for cupcake in oven suitable molds and distribute the dough in them, filling only 3/4 parts of its capacity. Bake the chocolate muffins for 18-20 minutes, or until by clicking them with a stick it comes out completely clean.
5. While the cupcakes are baked, you can prepare the raspberry cover. To do it, take a saucepan and heat the raspberries over medium heat, adding 1/4 cup of sugar and water. When it starts boiling, lower heat and cook for 10 minutes, then turn off the heat and let it cool.
Trick: instead of raspberry, strawberry.
6. Once cold, beat the raspberry coulis in the blender, processor or with the mixer you have at home. Then, pass it through a strainer to filter the seeds that could have been left. Reserve coverage in the refrigerator during the following steps.
7. Meanwhile, the remaining sugar melts with the egg whites over medium-low heat. Turn off the fire when the sugar is completely dissolved.
Trick: To know if the sugar is dissolved, wet a finger in the mixture and rub with the thumb, you should not feel any grain.
8. After the previous step, remove the mixture from the water bath and beat the egg whites for 10 minutes at medium-high speed. The result must be a bright and firm meringue as the one seen in the photograph.
Trick: While bat, add the Cremor Tartaro to help stabilize the meringue.
9. Add the butter to the meringue of the previous step and beat at high speed until a mixture with a thick and homogeneous thick. Finally, add the raspberry coulis and, if you want to improve the color, coloring to taste.
Trick: Butter should not be frozen. If so, heat it for a few seconds in the microwave.
10. With the baked dough and raspberry coverage ready, decorate the cupcakes using a pastry bag and the nozzle you like best. Once the chocolate cupcakes with raspberry frosting are mounted, you can decorate them with edible pearls, or any other decorative reason that is liked. And if you want to know other options, do not miss the recipes of vanilla cupcakes or strawberry cupcakes. Dare to try these homemade muffins and tell us what you think!
