Best 3 Raspberry Cupcakes With Pink Buttercream And Lacy Chocolate Hearts Recipes
Indulge in a delightful culinary adventure with our tantalizing raspberry cupcakes adorned with luscious pink buttercream and delicate lacy chocolate hearts. These delectable treats are a symphony of flavors and textures that will tantalize your taste buds. Dive into the moist and fluffy raspberry cupcakes, bursting with vibrant raspberry flavor in every bite. The velvety pink buttercream frosting adds a touch of sweetness and creaminess, perfectly complementing the tangy raspberries. As you take a bite, the lacy chocolate hearts on top provide a delightful crunch and a rich chocolatey finish. Our recipe includes step-by-step instructions and helpful tips to ensure your cupcakes turn out perfectly. Additionally, we provide variations for gluten-free and vegan options, ensuring everyone can enjoy these delightful treats.
Let's cook with our recipes!
RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM
A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! Top with fresh raspberries. These are cute, tasty, and great for parties!
Provided by Juliebug108
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
- Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
- Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 49.6 g, Cholesterol 52.5 mg, Fat 18.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 79.2 mg, Sugar 35.7 g
RASPBERRY-FILLED MOLTEN CHOCOLATE CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
- Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.
RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
- Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
Tips:
- To achieve the perfect consistency for the raspberry coulis, ensure that the raspberries are fully ripe and juicy. If they are slightly tart, you may need to add a bit of sugar to balance the flavors.
- When making the pink buttercream, start by creaming the butter and sugar together until light and fluffy. Gradually add the raspberry coulis, and mix until well combined. If the buttercream becomes too soft, chill it for a few minutes before continuing.
- To create the lacy chocolate hearts, melt the chocolate in a double boiler or in the microwave in short bursts, stirring frequently. Once melted, spread the chocolate thinly onto a sheet of parchment paper and let it cool completely. Once set, use a sharp knife or cookie cutter to cut out heart shapes.
- To assemble the cupcakes, start by filling a piping bag fitted with a star tip with the pink buttercream. Pipe a swirl of buttercream onto each cupcake, then top with a lacy chocolate heart. You can also add a fresh raspberry or two for a pop of color.
Conclusion:
These raspberry cupcakes with pink buttercream and lacy chocolate hearts are a delightful treat that is perfect for any occasion. With their moist and fluffy texture, sweet and tangy raspberry flavor, and elegant appearance, these cupcakes are sure to impress. Whether you're baking for a special event or just want to indulge in a delicious dessert, these cupcakes are sure to hit the spot.
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