So it happens to be Valentine’s day, and well I spent it shopping. Literally, shopped alone for a few hours… spent some moolah… and came home. Sounds sad? No it was actually really good. I got myself some new work clothes and shoes and some bits and bobs for The Miniature Kitchen ofc :P. Oh well, for those looking for a delicious and fun recipe to celebrate with your Valentine… here is a simple one 😀
So these are chocolate cupcakes, made with some yogurt for added amazingness, filled with some more chocolate and sweet raspberries. The frosting? How could I give up creamy and rich raspberry and cream cheese 😀 Yum yum yum yum yum.
Now this recipe is tweaked from http://sallysbakingaddiction.com/2015/02/11/chocolate-cupcakes-creamy-raspberry-frosting/ – this site is definitely my inspiration when it comes to baking. The main changes? The frosting, the amount of oil used and instead of the buttermilk I made 1/4 of a coconut milk and yogurt mixture. I just love the flavours of coconut and chocolate together, and when combined with raspberry… I think it is just heaven!
TO Sally, thank you for being such an amazing inspiration when it comes to baking. I love each and every one of your recipes. I love trying them out and I love trying out something new each time with them.
Alright, so some key points here.
- the egg MUST be at room temperature!
- the milk MUST be at room temperature
- you CAN use both frozen or fresh raspberries 🙂
Now based off the quantities, you should make 6-8 big cupcakes
Real talk – the first time I made this I messed them up pretty bad! I took the quantities down wrong *sigh*
Can you use strawberries instead? Ofc 😀
So now to talk about the frosting.
I didn’t use the recipe that Sally lists, and instead made my own version of a raspberry frosting using cream cheese (yumyum). The recipe is simple, and to be honest I usually taste and go when it comes to fresh fruit in frosting. This is mainly because the sweetness will always vary between fruit, season and batch! Now you can skip the milk in this recipe if your cream cheese is really soft and smooth, but if it’s fresh and thick then the milk will just help you achieve a silky consistency.
I used left over white chocolate ganache in this recipe to boost the creamy texture and add just a hint of luxury to this mixture. This is TOTALLY optional and if you want to add it you MUST add white chocolate ganache, otherwise you won’t end up with pretty pink frosting.
And that is that!! This recipe doesn’t take long at all, there aren’t a million and one steps, and it’s pretty fool proof as long as you follow the recipe 🙂 I mean if I can do it, you can. Trust me. Baking and me are not good friends 😛