Chocolate Cupcakes with Raspberry Cream Frosting

What a lovely sweet mess you can create with this frosting!  We entertained eight young ladies and a birthday girl recently with a cupcake party – a wonderful occasion to pull out all the silver and do it up just right.  The party pictures below were taken by my friend Karen Monroe with Middleburg Photo, check out their amazing website at www.middleburgphoto.com  The chocolate cake recipe is from my great-aunt Jeanette, it was originally called French Chocolate Cake – not sure why, maybe that’s why it always seemed so special.

Jeanette’s French Chocolate Cake

1 cup granulated sugar

1 Egg Yolk

1 1/4 cup flour

1 cup buttermilk

1 tsp vanilla

1/4 cup unsalted butter, softened (she writes “butter the size of an egg”..)

2 ounces semi-sweet chocolates (2 squares)

1 teaspoon baking soda

  • Preheat the oven to 350 degrees.
  • Melt the chocolate and butter over low heat.
  • Mix the sugar, egg and half the buttermilk in a bowl.
  • Add the flour and vanilla to the bowl and beat until well combined.
  • Add the melted and cooled chocolate and butter.
  • Mix the baking soda to the remaining buttermilk and mix into the batter beat until uniform.
  • Line a 12 cup cupcake pan with liners and fill (this will also make 2 8″ round pan layers).
  • Bake 18-20 minutes for cupcakes, 25 minutes for layers – or until a toothpick comes clean when tested.
  • Cool on a wire rack before frosting.
  • They are also mighty nice hot with a glass of cold milk….

Raspberry Cream Frosting

1 cup of soften unsalted butter

3 tablespoons seedless raspberry jam

3 cups of Fluff (marshmallow cream)

1/2 cup powdered sugar, sifted

1 1/2 tablespoons Chambord liqueur (raspberry liqueur)

  • Beat the raspberry jam and the butter together in a bowl until well combined.
  • Add the Fluff, powdered sugar and the Chambord and beat until fluffy.
  • If the frosting warms up a bit too much from the beating, let it firm up in the refrigerator for about a half an hour before frosting.

The Star of the Frosting – such a pretty bottle

Just enough frosting to make the good stuff stick

Punch and cupcakes a perfect combination

As if it wasn’t sweet enough

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