Recipe
Black Velvet Cupcakes with Blood Red Raspberry Filling
Ingredients
Cupcakes
- 1 cup all-purpose flour (455 calories)
- 1 cup granulated sugar (774 calories)
- ½ cup unsweetened cocoa powder (100 calories)
- 1 teaspoon baking powder (0 calories)
- 1 teaspoon baking soda (0 calories)
- ½ teaspoon salt (0 calories)
- 1 egg (72 calories)
- ½ cup buttermilk (76 calories)
- ½ cup vegetable oil (960 calories)
- 1 teaspoon vanilla extract (12 calories)
- ½ cup hot water (0 calories)
Raspberry Filling
- 1 cup fresh raspberries (64 calories)
- 2 tablespoons sugar (96 calories)
- 1 tablespoon lemon juice (4 calories)
Frosting
- 1 cup unsalted butter (1628 calories)
- 3 cups powdered sugar (1440 calories)
- 2 tablespoons milk (20 calories)
- 1 teaspoon vanilla extract (12 calories)
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt
- Add egg, buttermilk, oil, and vanilla. Mix until well combined
- Gradually add hot water, mixing until smooth.
- Divide the batter evenly among cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and the mixture thickens, about 10 minutes. Let cool.
- In a large bowl, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla. Beat until light and fluffy.
- Using a small knife, cut a hole in the center of each cupcake. Fill with raspberry filling.
- Frost the cupcakes with the prepared frosting.