Raspberry & dark chocolate cupcakes
- 250g plain flour
- 250g caster sugar
- 2 tsp baking powder
- 50g cocoa powder
- 150g unsalted butter
- 150g Asda Soured Cream
- 3 medium eggs
- 2 tsp vanilla extract
- 150g punnet Asda Fresh Raspberries, crushed slightly
- To decorate
- 150g Asda Whipping Cream, lightly beaten
- A little cocoa powder, for dusting
Pre-heat oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with muffin paper cup cases.
Put the flour, sugar, baking powder, cocoa powder, soft butter, soured cream, eggs and vanilla extract into a large bowl and use an electric mixer to beat until a smooth and a thick batter is formed.
Add 100g of the raspberries, reserving the rest for decoration. Stir until well combined. Divide between the muffin cases and bake in the oven for approximately 20 minutes.
Remove from the oven and pop onto a cooling tray to allow to cool completely.
Beat the whipping cream to a thick consistency. Remove the top of each cake, add a blob of cream and the odd raspberry, replace the top, and dust with a little extra cocoa powder.