I love chocolate and raspberry as a flavor combination!!! At Christmas my mom is always stuffing my stocking with Ghirardelli raspberry squares. And now Mars company is meeting my craving needs with dark chocolate and raspberry M&Ms. When I read Diane's recipe I knew I had to give it a try!
My first challenge was to locate raspberry extract. For some reason I thought I saw some at Publix a while back and oh was I wrong. (Always seems to be the case when trying to eliminate multiple stops on the way home.) Michael's is across the street from my Publix so I gave them a ring to only be let down. Luckily not a mile from my house is a fabulous store called Cake Art and they have almost everything you need for baking including raspberry extract. I say almost because while I was there I asked them to order University of Georgia baking pans. If you are not a Bulldog fan, then they do have everything you need!
The recipe is a doctored cake mix which is a good thing when trying to save time over a long holiday weekend. (I baked these over my 5 day Labor Day weekend.) All went well with the cupcakes. Then came the icing! My mom and I contemplated whether or not to leave out the raspberry jello in the icing. Needless to say it tastes a little gritty. Not sure if we should have mixed it longer. The next day when I shared some with my small group the icing had a more pleasing texture. It is up to you if you want to experiment with jello in frosting. Next time I will leave it out. With all my baking experiences there are bound to be some failures. Doesn't help that I'm a perfectionist. Let's just say my parents, coworkers, and small group were not complaining when it came time for the taste test!
Chocolate Raspberry Cupcakes with Raspberry M&M’s |
Ingredients
- 1 Chocolate Cake Mix (Betty Crocker’s Devils Food)
- 1 1/4 cups milk
- 1/2 cup butter
- 3 eggs
- 3 tablespoons raspberry jello*
- 1 teaspoon raspberry extract
Raspberry Frosting
- 1 cup butter
- 1 cup shortening
- 5 cups powdered sugar
- 1 1/2 teaspoons raspberry extract and 3 tablespoons raspberry jello*
- 3 tablespoons milk
- Beat butter and shortening, add in sugar, milk and extract and coloring. Mix until smooth and creamy.
Instructions
- Prepare cake mix with butter and milk instead of oil and water that it suggests and add eggs one at a time until incorporated.
- Place mix in cupcake lined cupcake pan and bake according to package and oven temperature. Test cupcakes at minimum time to be sure they won’t be dry. I bake mine at 325 degrees as mine pans are dark and my cupcakes are finished at the minimum time it suggests.
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