Believe it or not, next week is already the middle of February. Not only does that mean we are half way to March, but it also means that it is Valentine’s Day. We don’t do much here to celebrate Valentine’s, whatever we do, is to create memories for the kids. We have the red and pink heart shaped vinyl window stickers, a few shiny hearts hanging around, and we usually try for some sort of “Valentines-y” supper on the 14th, complete with a decorated table. Sometimes it’s a fancy supper with a “fancy-to us” meal, which my husband enjoys, or sometimes it’s just a fun red and white theme dinner, which my kids enjoy.
Whatever the dinner or decorations for the day are, we do usually try to have a dessert or snack that scream “Valentine’s” just by it’s appearance. Sometimes it’s chocolate, other times strawberries, but today, it’s chocolate and raspberries. These cupcakes can either be baked in standard cupcake size, or in the cute mini cupcakes (I love using the mini muffin pan with paper liners, they are so cute!).
These cupcakes are lighter-than-air but they are heavy on the chocolate flavour with a hint of raspberry as well. The frosting is made pink with raspberry purée, but also gets a great raspberry flavour from some raspberry extract. Topped with a juicy, plump raspberry, these cute cupcakes are sure to make your Valentine feel loved.
Yields: 24 standard cupcakes, and 6 mini cupcakes
- 1 1/2 cups granulated sugar
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 3/4 cup unsweetened cocoa powder
- 1 tsp xanthan gum
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk (of choice)
- 2 eggs
- 1/2 cup oil (I used canola)
- 2 tsp raspberry extract
- 1 cup boiling water
- Preheat oven to 350°F. Line your muffin tins with paper liners.
- In a large bowl, whisk together the granulated sugar, sorghum flour, brown rice flour, potato starch, cocoa powder, xanthan gum, baking soda, baking powder and salt until evenly blended.
- In another small bowl, whisk together the milk, eggs, oil and raspberry extract. Pour the wet ingredients into the dry ingredients, and stir together for 1 minute (I used my stand mixer with the whisk attachment for this).
- Pour in the boiling water, and using a wooden spoon, stir until it is completely mixed into the batter. The batter will be thin.
- Fill the muffin tins with the batter until 2/3 full. Bake on the center rack of your preheated oven. The standard muffins take 20-22 minutes, while the mini muffins are done in 13-15 minutes. Be sure to test if the cupcakes are completely baked by inserting a toothpick into the middle of the cupcake. If the toothpick comes out clean, the cupcakes are done. If there is still batter on the toothpick, bake for another 2 minutes and test again.
- Remove from oven and let sit for 5 minutes before removing cupcakes to wire rack to cool completely. Do not frost cupcakes until they have cooled completely.
Fluffy Raspberry Frosting
- 1 cup unsalted butter, softened
- 1 tsp salt
- 4 Tbsp mashed raspberries, pushed through a mesh strainer with the back of a spoon to remove seeds
- 2 tsp raspberry extract
- 4 cups confectioners’ sugar
- 1-2 Tbsp heavy cream or milk (of choice)
- 30 fresh, plump raspberries (optional)
- In a stand mixer, fitted with a paddle attachment, beat the butter until light coloured.
- Add the salt, raspberry purée and raspberry extract. Beat until it is completely mixed.
- Add the confectioners’ sugar and run the mixer until it all comes together. Scrape down the sides and mix again. Add the milk, 1 tablespoon at a time, until you get the frosting the consistency that you want.
- You can either spread the frosting on with a knife, or pipe it on with a piping bag with a large tip. Top each cupcake with a fresh raspberry (optional).
- Store cupcakes in an airtight container. They are best if they are eaten in the first two days.