Raspberry Chocolate Chip Cupcakes
Search results for Raspberry Chocolate Chip Cupcakes
Ingredients
What you need
1 cup flour
2/3 cup desiccated coconut
½ cup caster sugar
¼ teaspoon bicarbonate of soda
125g butter, softened
2 eggs, lightly beaten
2 tablespoons milk
½ cup CADBURY Baking Milk Chocolate Chips
125g raspberries, 12 raspberries reserved
1 cup flour
2/3 cup desiccated coconut
½ cup caster sugar
¼ teaspoon bicarbonate of soda
125g butter, softened
2 eggs, lightly beaten
2 tablespoons milk
½ cup CADBURY Baking Milk Chocolate Chips
125g raspberries, 12 raspberries reserved
Raspberry Chocolate Chip Cupcakes
Search results for Raspberry Chocolate Chip CupcakesIngredients
What you need
1 cup flour
2/3 cup desiccated coconut
½ cup caster sugar
¼ teaspoon bicarbonate of soda
125g butter, softened
2 eggs, lightly beaten
2 tablespoons milk
½ cup CADBURY Baking Milk Chocolate Chips
125g raspberries, 12 raspberries reserved
1 cup flour
2/3 cup desiccated coconut
½ cup caster sugar
¼ teaspoon bicarbonate of soda
125g butter, softened
2 eggs, lightly beaten
2 tablespoons milk
½ cup CADBURY Baking Milk Chocolate Chips
125g raspberries, 12 raspberries reserved
These little cakes are especially good just warm from the oven.
Method
1. COMBINE the flour, coconut, sugar and bicarbonate soda in a bowl. Add the butter and eggs and beat for 1 minute to combine. Stir in the milk and then stir through the chocolate and raspberries.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Top each with a reserved raspberry. Bake in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.
TIP: For a glossy finish, brush warmed apricot jam over each before serving.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Top each with a reserved raspberry. Bake in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.
TIP: For a glossy finish, brush warmed apricot jam over each before serving.
