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| This recipe would be considered medium to advanced so if you are new to baking I wouldn't start with this one. Note from Atheena: I have never made this but HUGME made it and the girls swarmed him like a beehive!!! |
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| Cake |
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| 3 cups |
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flour |
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| 2 1/4 tsp |
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baking powder |
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| 3/4 tsp |
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baking soda |
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| 1 cup |
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butter (2 sticks) |
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| 2 cups |
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sugar |
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| 3 |
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eggs |
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| 1 1/2 cup |
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milk |
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| 1 tsp |
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vanilla |
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| 1/2 cup |
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chocolate syrup |
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| 11 oz |
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of raspberries (Hugme's came in 2 - 5 ounce containers) |
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| 1 can |
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cupcake paper |
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| The Icing |
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| 2 cups |
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sugar |
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| 1/2 cup |
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cold water |
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| 1 tsp |
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cream of tartar |
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| 1 pkg |
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raspberry jello (copyright jello corp.) |
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| 4 |
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egg whites |
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| The Cake: |
| 1 |
Stage 1: The mix
put the cupcake paper into the bottom of 4 - 3X4 muffin pans (48 total) set this to the side.... preheat your oven to 350 degrees. Put in a small bowl the flour, baking powder, and baking soda. Set this dry mixture to the side as well. Put the butter in your mixing bowl then take a knife and cut it into little pieces (makes them easer to mix) add the sugar and beat them together for 2 minutes... now add the eggs and beat the entire mixture for about 3 minutes or until it's smooth (no lumps). now slowly alternate between adding the dry mixture and the milk a little bit a a time. After they are both added mix for at least 4 or so minutes, you want to make SURE it's all mixed together... |
| 2 |
Stage 2: Separate and flavor
You will now need another mixing bowl. Take 1/2 of what you just made and put it in the other bowl. To one of these you will add the vanilla and the chocolate syrup, to the other one you will add 3/4 of the raspberries (about 1 3/4 cups of raspberries). The rest of the raspberries put to the side, you will use them later... Each of these mix thoroughly, the one with the raspberries is going to take a while because all of the raspberries have to be crunched up by your mixer. |
| 3 |
Stage 3: Pour and Cook
Now take each of your 2 mixtures to the muffin pans you prepared. at the bottom of each cupcake put 1 T of the chocolate mix. let it settle in each cup for a few seconds then layer on top of each one 1 T of the raspberry mix. Get out a toothpick and in each cup poke all the way to the bottom of the mixture about 4 times in different places (this gives the marble effect). Now put it in the oven and cook for 20-30 minutes or until you can put a toothpick into the cake and it comes back out clean.
While that is cooking make your icing. |
| The Icing: |
| 1 |
Stage 1: The Double Broiler
If you already have a double broiler you won't be able to use it for this, you have to mix as it boils which will ruin the bottom of your pot. So I had to invent!! Take a large pot and a round strainer (NOT a colander) fill the bottom of the pot with 3 or 4 inches of water and 2 T of oil (so it doesn't boil over) put the strainer inside the pot so it touches the edges but the bottom doesn't touch the top of the water. now place your mixing bowl on top of the strainer and volia!! A double broiler you can mix in!! |
| 2 |
Stage 2: Mixing and Cooking
Now add the sugar, water, cream of tartar and jello to the bowl and do a quick mix. put the double broiler on medium high and wait until the water just starts to boil. Add the eggs to the mixture, put your mixer on high and start mixing... you are going to need to stand here and keep mixing for 10-14 minutes so be ready (you arm is going to get very tired) mix, mix, mix, it will seem like forever. What you are doing is slowly melting the sugar and cooking the eggs at the same time, this has to be done VERY SLOWLY or it will not fluff.... when it's finished you will be able to pull your finger out of the icing and have it curl back and stay curled (not flatten out). Now lick your finger, isn't that good (Don’t eat all the icing yet)
The Finishing Touches:
You will need the rest of the raspberries
When the icing and the cake are done, take each cupcake out of the muffin pan and set to cool, once cool add the icing to the top (do not do this before taking them out of the pan) now add one raspberry to the top of each cupcake and there you go!!
Make sure you store them in an airtight container; the icing doesn't like the air all that much and will fall. I have a Tupperware cookie tray I got cheap at Target.
See now wasn't that easy ;-) |
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| Servings: 1 |
| Yield: Makes 48 cupcakes |
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| Recipe Source |
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Author: Hugme Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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