Love at First Bite Cupcakes

by Sam Bilton on October 26, 2014 No comments

These chocolate and raspberry cupcakes are bleeding good (quite literally).  Watch out for the oozing centre. The name comes from a silly comedy horror movie released in 1979 starring the ‘suave’ (depending on your taste in vampires) George Hamilton.

Makes 12

Ingredients

  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 large eggs
  • 150g self raising flour
  • 2 tbsp cocoa powder
  • ¼ tsp baking powder
  • 50g dark chocolate, melted
  • 2 tbsp sour cream or creme fraiche
  • ½ tsp vanilla extract
  • ½ tsp red food colouring (I use a paste)
  • 12 tsp seedless raspberry jam.

Method

  1. Preheat the oven to 180℃. Line a muffin tin with 12 paper cases.
  2. Cream the butter and sugar together then add the eggs one at a time beating thoroughly after each addition.
  3. Sieve the flour, cocoa powder and baking powder into another bowl. Gradually fold the flour mixture into the butter and sugar mixture followed by the dark chocolate, sour cream, vanilla extract and food colouring.
  4. Place approximately 1 table spoon of the cake mix in each muffin case. Place a tea spoon of raspberry jam in the centre of each case on top of the chocolate mixture. Top with more chocolate mixture ensuring the jam is covered.
  5. Bake for 15 – 20 minutes until springy to the touch. Cool on a wire rack before icing.

Love at First Bite 2 LR

Icing

  • 200g fresh or frozen raspberries (defrosted if frozen)
  • 200g white chocolate in pieces
  • 150g unsalted butter, softened
  • 100g icing sugar
  • ¼ – ½ tsp red food colouring
  • Freeze dried raspberry pieces and edible glitter to decorate
  1. Puree the raspberries in a food processor then pass through a fine sieve to remove the seeds.
  2. Meanwhile melt the white chocolate in a heat proof bowl over a pan of barely simmering water. Once melted stir in the raspberry puree and refrigerate for up to an hour until cool and thick but not solid.
  3. Cream the butter and the sugar together in a food processor. Add the cooled raspberry chocolate and the food colouring. Blitz again until combined. If necessary, place in the fridge to firm up a bit before piping onto the cooled cupcakes. Sprinkle with freeze dried raspberry pieces and edible glitter to decorate.
Sam BiltonLove at First Bite Cupcakes

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