Tipsy chocolate cupcakes with raspberry frosting

Name: Tipsy chocolate cupcakes with raspberry frosting
Ingredients: 1 teaspoon baking powder; 2 teaspoons bicarbonate of soda; 250g 8.8 oz. butter, at room temperature; 250ml buttermilk (or plain milk with 3 drops lemon juice – let sit for 5-10 minutes before using); 125ml hot coffee; 3 tablespoons Coffee liqueur; 4 eggs, separated; 250g 8.8 oz. icing sugar; 210g 7.4 oz. plain flour; 125g 4.4 oz. fresh raspberries, washed and dried; ¼ teaspoon salt; 150g 5.3 caster sugar; 90g 3.1 oz. unsweetened cocoa powder; 125ml vegetable oil

Tipsy chocolate cupcakes with raspberry frosting

 45 minutes

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Details

Serving Size: 24
Vegetarian: True
Weight Watchers: 11 Points

Cuisine

American
dessert

Comments

Ingredients

1 teaspoon baking powder
2 teaspoons bicarbonate of soda
250g 8.8 oz. butter, at room temperature
250ml buttermilk (or plain milk with 3 drops lemon juice – let sit for 5-10 minutes before using)
125ml hot coffee
3 tablespoons Coffee liqueur
4 eggs, separated
250g 8.8 oz. icing sugar
210g 7.4 oz. plain flour
125g 4.4 oz. fresh raspberries, washed and dried
¼ teaspoon salt
150g 5.3 caster sugar
90g 3.1 oz. unsweetened cocoa powder
125ml vegetable oil