Wednesday, 19 March 2014

Chocolate Cupcakes With Vanilla Cream Filling and Raspberry Buttercream

Chocolate Cake

Makes 1-9x13, 24 cupcakes, 1 bundt cake or 3- 8inch round cakes

This cake freezes very well. Eat some now and freeze some for later!

 1 3/4 cup  all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil 
2 tsp vanilla
1 cup boiling water

Combine dry ingredients. Add all wet ingredients in order given. Mix until combined. Fill muffin cups 3/4 full of batter. Bake at 350 degrees. For cupcakes bake 15-20 min, for 9x13 bake 40-45 min, for bundt bake 35-45 min until toothpick inserted into centre of cake comes out clean. 

This cake is so easy and can be put together almost as fast as a boxed cake mix and it tastes SO much better. Tastes better, is better for you and does not have any ingredients that you cannot pronounce(read the label). Deep, dark and delicious. You can do so many things with this cake.

Vanilla Cream Stuffing

1 cup whipping cream
1 tsp brown sugar
1 tsp instant vanilla pudding powder
1/2 tsp vanilla

Combine all. Mix on high with electric beaters till cream has doubled in volume and is fairly stiff. The vanilla pudding powder is a little trick that I have discovered. Have you ever had your whipped cream separate as it sits in the fridge? the pudding powder prevents that from happening. It stabilizes the cream and keeps it from separating. I use it all the time. Just add about a teaspoon per cup of cream. 

Raspberry Buttercream

1/2 cup softened butter
1tsp vanilla
3 cups icing sugar
1/3 cup good quality raspberry jam(homemade if possible)
1-3 tbsp milk

Combine all except milk. Mix with electric beaters, adding the milk in teaspoon increments  until smooth and spreadable consistency.

Using a small melon baller, scoop out the centre of each cupcake. Save the tops. With a piping bag or small spoon, fill each of the cupcakes with vanilla cream. Replace tops gently.
Fill piping bag or ziplock bag with raspberry butter cream. Cut bottom corner off if you are using a ziplock bag. Spread icing using concentric circles. Place in covered container in fridge for icing to firm up, if necessary.

Insanely delicious! I'm not kidding! 
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Watch my son and I make these cupcakes on you tube.

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