Recipe: Appetizing Strawberry and Chocolate Raisin Cupcakes

Strawberry and Chocolate Raisin Cupcakes. A rich chocolate cupcake is topped with a natural strawberry frosting and a fresh chocolate strawberry. In case you were wondering, you can usually find freeze dried strawberries in pouches in the produce section of grocery stores and sometimes by the raisins. These white chocolate strawberry cupcakes are made with real strawberries and zero artificial flavors.

And if that frosting is as bubble gum pink as Barbie's corvette… well, that's. Super moist and soft chocolate cupcakes with homemade strawberry puree heart and decorated with an amazing butter-free strawberry frosting! These Chocolate Covered Strawberry Cupcakes are made with a moist chocolate cupcake recipe, fresh strawberry frosting and Between the chocolate covered strawberries and the cupcakes themselves, I'm not sure which I'm most excited about. You can cook Strawberry and Chocolate Raisin Cupcakes using 16 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Strawberry and Chocolate Raisin Cupcakes

1. Prepare 1 cups of all-purpose flour.
2. You need 1 tsp of baking powder.
3. Prepare 1/4 tsp of salt.
4. You need 1/4 cup of unsalted butter, softened.
5. It's 1/2 cup of powdered sugar.
6. Prepare 1 of egg.
7. It's 1/2 tsp of vanilla essence.
8. Prepare 1/4 cup of milk.
9. Prepare 1/4 cup of fresh strawberry, chopped.
10. Prepare 1/4 cup of chocolate coated raisins.
11. You need of For the buttercream frosting:.
12. Prepare 1/2 cup or 100g of butter (room temperature).
13. It's 2 cups or 200g of icing sugar (sifted).
14. You need 1.5 tbsp of milk.
15. It's 1/2 tsp of vanilla essence.
16. Prepare Pinch of salt.

I've always been a big fan of strawberries, so. Chocolate Strawberry Cupcakes with white fudge filling with chopped strawberries. Place a silicone cupcake mold on a baking sheet. In a blender, combine bananas, strawberries, almond butter, and maple syrup (if using).

Strawberry and Chocolate Raisin Cupcakes step by step

1. Preheat the oven to 180 degree Celsius. Line a cupcake tin with paper liners. In a mixing bowl, sift together flour, baking powder and salt..
2. In a different bowl, add softened butter and using an electric hand mixer beat it for a minute..
3. Then add sugar and beat for about 2 to 3 minutes..
4. Add in the egg..
5. Beat well. Add the vanilla essence and whisk again..
6. Add a little flour mixture and fold it in..
7. Then add a little milk and fold again. Keep on adding flour mixture alternating with the milk..
8. Add the strawberries and chocolate raisins, gently fold it in. But do not overmix..
9. Pour the batter into the lined cupcake tin and bake for about 25 minutes until it's slightly golden. Using a toothpick pierce the centre of the cupcakes and if it comes out clean then it is done..
10. Take it out of the oven and keep it on a wire rack to cool down..
11. To make the buttercream frosting, using an electric hand mixer whip the butter until light and creamy for about 5 minutes..
12. Once the butter is pale yellow in colour, add the icing sugar one spoon at a time. Beat on low or medium speed. Once the sugar is fully incorporated, add in another spoon. Keep on repeating until all the sugar is added..
13. Add milk, vanilla essence and salt. Whip again for 5 minutes until light and fluffy..
14. Pour the buttercream frosting into a piping bag..
15. Pipe the frosting onto the cupcakes and garnish with strawberry slice..

Transfer the ice cream to a. These strawberry cupcakes are moist, flavorful, and loaded with fresh strawberries! Frost them with strawberry frosting for strawberry perfection! This recipe is made from scratch and does not use a cake mix. I'm a big proponent of from-scratch baking.