Распечатать
E-mail
 |
Ингредиенты
- 2 ounces unsweetened chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
- ⅓ cup boiling water
- ½ cup sour cream
- ¼ cup Framboise
- 1 cup plus 2 tablespoons cups unbleached all-purpose flour
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- 4 tablespoons butter, softened but still cool
- ¾ cups granulated sugar
- 2 large eggs
- ¾ cups fresh or frozen raspberries (thawed), gently crushed
- ¾ cups semi sweet chocolate chips
- Raspberry Buttercream
- ¾ cups fresh or frozen raspberries, at room temperature
- ⅓ cup unsalted butter, at room temperature
- 3 to 4 cups confectioners' sugar
- 1 teaspoon Framboise
- 1 tablespoon milk or cream, as needed
View Full Recipe at Flour Arrangements
.%3C/p%3E%3Cp%3EIn%20the%20bowl%20of%20a%20standing%20electric%20mixer,%20combine%20butter,%203%C2%BD%20cups%20of%20the%20confectioners'%20sugar,%20the%20raspberry%20puree,%20and%20Framboise.%20Mix%20slowly%20with%20the%20paddle%20attachment%20to%20combine,%20and%20then%20increase%20speed%20to%20medium-high%20and%20beat%20until%20combined.%20Add%20additional%20powdered%20sugar%20or%20milk,%20as%20needed,%20to%20achieve%20a%20smooth,%20creamy%20consistency%20that%20will%20hold%20up%20on%20your%20cupcakes.%3C/p%3E%3Cp%3EPipe%20frosting%20atop%20cooled%20cupcakes%20or%20use%20a%20small%20spatula%20to%20add%20a%20generous%20layer%20of%20frosting%20to%20each%20cupcake.%20Garnish%20with%20cookies,%20if%20desired.%3C/p%3E%3Cp%3E3.4.3177%3C/p%3E%3Cp%3EPIN%20RASPBERRY%20CHOCOLATE%20CUPCAKES%20FOR%20LATER%3C/p%3E){kind=link}