Recipe Challenge Day 14: Raspberry Cupcakes

This was a wonderful treat for Valentine’s Day . For the frosting I just did a basic butter cream frosting and adding raspberries into the mixture. If you don’t have fresh raspberries use raspberry jam, added by tablespoons between mixing taste it and add more until you get the taste you desire. Try to use sugarless jam though as the butter cream is already sweet enough you don’t need to have a sugar over dose here with one cupcake.

Ingredients

Preheat the over to 350 degrees and line muffin pans with cupcake liners.

In a pan over medium heat, cook the frozen raspberries until they are soft and start falling apart, stiring often. Reduce the heat down to low and add in the chocolate – stir until melted. Add in the lemon juice and stir together before setting aside.

With a stand mixer using the paddle attached, cream together the butter and sugar. Add the eggs, one at a time while continuing to mix together until well combined. Add in the chocolate mixture and mix on low before adding in the flour and baking powder. Add the milk and mix well. Divide batter into the cupcakes liners. Bake about 25 minutes or until tooth pick in the center comes out clean. Cool completely before frosting.

Better Homes and Garden’s Butter Cream Frosting Recipe
1/2 cup margarine or butter
1 teaspoon vanilla
4 cups sifted powdered sugar
1/4 cup milk

Directions
Beat margarine or butter and vanilla until fluffy. Gradually add sifted powdered sugar alternately with milk beating well after each addition.
Beat in additional milk, if necessary, to make of spreading consistency.
* To make it a raspberry frosting add either fresh or raspberry ham. 1 cup of fresh raspberries is great, add more to your liking. For the jam add in half a cup at first beat mixture then taste. Add more by tablespoon till you get the taste you want. There’s no need to add coloring, all the color comes from the berries or jam.