Raspberry rose chocolate cupcakes

Name: Raspberry rose chocolate cupcakes
Cuisine: American
Ingredients: 3 1/2 tablespoons granulated sugar; 31 grams all-purpose flour; 2 tablespoons cocoa powder; 1/8 teaspoon espresso powder; 1/4 teaspoon baking soda; 2 tablespoon vegetable oil; 1 egg white, room temperature; 2 tablespoons whole milk; 1 teaspoon vanilla extract; 4 tablespoons of butter, room temperature; 80 grams powdered sugar; 1 teaspoon rosewater; 1/2 teaspoon vanilla; 1 tablespoon raspberry preserves; red and brown food coloring, for color! (I started with 3 of red and 1 of brown)

8 steps

Updated at: Thu, 17 Aug 2023 08:01:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories1349.6 kcal (67%)

Total Fat75 g (107%)

Carbs168.6 g (65%)

Sugars136.8 g (152%)

Protein9.8 g (20%)

Sodium271.5 mg (14%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

For the cupcakes

3 ½ tablespoonsgranulated sugar

31 gramsall-purpose flour

2 tablespoonscocoa powder

⅛ teaspoonespresso powder

¼ teaspoonbaking soda

2 tablespoonvegetable oil

1egg white

room temperature

2 tablespoonswhole milk

1 teaspoonvanilla extract

For the frosting

4 tablespoonsbutter

room temperature

80 gramspowdered sugar

1 teaspoonrosewater

½ teaspoonvanilla

1 tablespoonraspberry preserves

red food coloring

for color, i started with 3 of red and 1 of brown

brown food coloring

Instructions

For the cupcakes

Step 1

Preheat oven to 350°F. Line a cupcake tin with cupcake molds for 2 cupcakes. Set aside.

Step 2

In medium bowl, sift the sugar, flour, cocoa powder, espresso powder and baking soda. Add the vegetable oil, egg white, milk, and vanilla extract. Mix well.

Step 3

Pour into cupcake molds filling them about 2/3 of the way. You’ll have a little extra batter left. Feel free to eat it or make a mini cupcake.

Step 4

Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.

For the frosting

Step 5

Preheat oven to 350°F. Line a cupcake tin with cupcake molds for 2 cupcakes. Set aside.

Step 6

In medium bowl, sift the sugar, flour, cocoa powder, espresso powder and baking soda. Add the vegetable oil, egg white, milk, and vanilla extract. Mix well.

Step 7

Pour into cupcake molds filling them about 2/3 of the way. You’ll have a little extra batter left. Feel free to eat it or make a mini cupcake.

Step 8

Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.