Valentine’s Cupcakes (Printable Version)
Soft cupcakes with a gooey raspberry center and smooth buttercream on top. Great for celebrations or any sweet craving.
# Ingredients You'll Need:
→ Dry Stuff
01 -
4 grams baking powder
02 -
190 grams all-purpose flour
03 -
2 grams baking soda
04 -
50 grams unsweetened cocoa powder
05 -
200 grams granulated sugar
06 -
1 gram salt
→ Wet Stuff
07 -
120 milliliters buttermilk
08 -
115 grams unsalted butter, softened
09 -
5 milliliters vanilla extract
10 -
2 large eggs
→ Fillings and Toppings
11 -
Fresh raspberries for topping
12 -
240 milliliters raspberry jam
13 -
240 milliliters buttercream frosting
# Detailed Preparation Steps:
01 -
Line a muffin pan with cupcake papers. Heat the oven to 175°C.
02 -
Put flour, sugar, cocoa, baking powder, baking soda, and salt into a big bowl. Mix them well by sifting.
03 -
Add eggs, softened butter, vanilla, and buttermilk to that dry mix. Whisk or use a mixer until smooth. Scrape the sides now and then.
04 -
Spoon batter into each liner until it's half full. Drop a teaspoon of raspberry jam in the middle. Then top with more batter until it’s about 75% full.
05 -
Put them in the oven and bake for around 18 to 20 minutes. Check doneness with a toothpick away from the jam center. It should come out clean.
06 -
Take cupcakes out and move them to a rack. Wait till they’re completely cool before adding frosting.
07 -
Spread or pipe buttercream on each cupcake once cooled. Top with fresh raspberries before serving.
# Helpful Tips:
01 -
Make sure cupcakes are cooled all the way before frosting so the buttercream doesn’t melt.