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.
The Cupcakes
Yields: 24 standard cupcakes, and 6 mini cupcakes
Ingredients:
- 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
Directions:
- 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
Ingredients:
- 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)
Directions:
- 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.
YOWZA! It’s been awhile since I visited your great site… and cupcakes are within my culinary capabilities. Thanks so much for your inspirational site!
Thank you!
Looks delicious! Although I will have to triple the amount of icing on each one to satisfy my sweet tooth!
Haha, yeah, you can up the frosting if you’d like.
Those are just beautiful, Jeanine! I love raspberry with chocolate and adding rasp. puree to it is a great idea. Can you send me one?!
I’ll trade you for some of those brownie cake pops.
Looks fantastic Jeanine! These cupcakes say “Happy Valentine’s Day” in a beautiful way!!
Thanks, Betty.
Hi there, Melissa here from Food Bloggers of Canada. Just popping by to check out your blog and let you know we’ve added you to our Membership Directory. Welcome aboard!
Thank you very much, Melissa!
Oh my goodness. These are absolutely adorable. Seriously! These definitely scream Valentine’s Day! And your photos are totally gorgeous.
Thanks, Kim!
Beautiful cupcakes and lovely photos Jeanine! These would definitely make someone feel special.
Thank you, Terris.
Hi Jeanine,
These look great! I was wondering……do you think instead of using the different flours I could just substitute for 1 1/2 cups of GF all purpose flour? I don’t have any sorghum flour but I’d really like to make some yummy cupcakes
You could try it, but since I haven’t tried it, I can’t say if it will work or not. Let me know how the results were if you tried it!
I’ve been following your site, but haven’t actually baked anything until these.
My daughter was so happy that these cupcakes actually tasted like cupcakes! Thank you so much! I will definitely be using your recipes. Thanks for making my daughter smile
These are such beautiful cupcakes. I love chocolate and raspberry together. Thank you for sharing them
My pleasure, April! Fruit & chocolate can be such a great combination.