Day 253 – Lemon Raspberry Chocolate Cupcakes

10 Apr

I.  Love.  Chocolate.  Now, to most of my readers, this is not shocking information.  But recently, I’ve also fallen in love with lemon.  (I clearly become more like my mom every day….lemon desserts are her favorite.)  Now.  Chocolate and Raspberry = classic combination.  Lemon and Raspberry = another classic combo.  But, Lemon Raspberry Chocolate Cupcakes (recipe below from Bakers Royale)?  Well, that’s different….guess we’ll have to try them and find out!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are very dense and a little crumbly, but not dry. They have a darker chocolate flavor. Not overly sweet, but not bitter either.

Lemon-Swiss-Buttercream

The frosting is really light and fluffy – a very accurate Swiss buttercream. (And it came together beautifully and easily. Just follow the directions. Voila!) It has a strong lemon curd flavor. Which is really interesting in a fluff-type frosting, just cause it’s almost unexpected.

Lem-Rasp-Chocolate-Cupcake     Mini-Lem-Rasp-Choc-cupcake

Together, it has a great balance of sweet (from the frosting), tart (from the preserves and the frosting) and dark (from the cupcake). Having said that, I’m not quite sure how I feel about chocolate, raspberry and lemon together. Chocolate and raspberry – YES! Lemon and raspberry – YES!! Chocolate and lemon…..I’m not quite sure. It just feels like something is a little bit off when all three flavors get together.

Lem-Rasp-Chocolate-top     Mini-Lem-Rasp-Choc-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3
  • Appearance: 4
  • Ease of Making: 3.5 (I went with homemade curd. Not hard at all, just more time-consuming.)
  • TOTAL: 18

RECIPE

Lemon Raspberry Chocolate Cupcakes (recipe from Bakers Royale)

Cupcakes:

  • 1 cup (4.5 ounces) all-purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 4 ounces) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup hot water
  • 1 cup raspberry preserve (for filling cupcake once they are complete cooled)

Lemon Frosting:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2 cup lemon curd, store-bought or homemade (click here for the homemade step-by-step version)

For directions visit Bakers Royale.

*Tomorrow: Triple Threat Ganache-filled Chocolate Cupcakes*

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