This week, I decided to try out raspberry cupcakes. And instead of using vanilla extract, I used almond extract giving the cupcakes a very distinct taste and smell. I love the smell of almond and needless to say, the almond extract made these lovely cupcakes smell so good and so different from the usual cupcakes. The result is a light and delicate cupcake.
Topping the cupcakes is a simple chocolate ganache which is super easy to make and you can use this on any cake or cupcake. And not forgetting fresh raspberry to finish the cute cupcake!
Here's what you'll need for these pretty cupcakes!
Cupcake:
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter (at room temperature)
- 1/2 cup granulated white sugar
- 1 large egg
- 1/4 teaspoon almond extract
- 1/2 cup milk
- 1/3 cup chopped raspberries
- 12 raspberries (for topping)
Chocolate ganache:
- 1/4 cup heavy cream
- 3/4 cup semi-sweet chocolate
Come let's bake bake bake!
1. Preheat over to 350 degrees F. Line a muffin tray with muffin paper cups.
2. Sift the flour, baking powder and salt in a bowl, set aside.
3. In another bowl, beat the butter and sugar until light.
4. Beat in the egg and almond extract.
5. Add half of the flour mixture, followed with milk and the remaining half of the flour mixture. Mix well with each addition.
6. Fold in the chopped raspberries with a rubber spatuala. Do this gently.
3. In another bowl, beat the butter and sugar until light.
4. Beat in the egg and almond extract.
5. Add half of the flour mixture, followed with milk and the remaining half of the flour mixture. Mix well with each addition.
6. Fold in the chopped raspberries with a rubber spatuala. Do this gently.
7. Divide the batter evenly into the muffin cups, filling them 2/3 only.
8. Bake for 20-25 mins until an inserted toothpick comes out clean. Let them cool on a wire rack.
9. Chocolate ganache: Place the semi-sweet chocolate in a heat-proof bowl. Set aside.
10. Bring the heavy cream to a simmer in a saucepan and pour it over the chocolate. Let it stand for 1 min.
11. Then stir until the mixture is smooth, satiny and shiny.
12. Once the cupcakes are cooled completely, spread the ganache over the cupcakes.
13. Top each cupcake with a raspberry.
After all that, please sit down with at least 2 cupcakes and a cup of coffee or milk and enjoy!
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