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Tipsy chocolate cupcakes with raspberry frosting

 
One serving costs about $0.39

$0.39 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre American
spoonacular Score:14%

Spoonacular Score: 14%

 

Tipsy chocolate cupcakes with raspberry frosting might be just the dessert you are searching for. This recipe makes 24 servings with 251 calories, 3g of protein, and 15g of fat each. For 39 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have coffee liqueur, buttermilk, flour, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is rather bad. Try Flourless Chocolate Cupcakes with Raspberry Frosting, Chocolate Cupcakes With Raspberry Filling And Frosting, and Dark Chocolate Cupcakes with Raspberry Buttercream Frosting for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
2 tsps
2 tsps bicarbonate of soda
bicarbonate of soda
8.82 oz
8.82 oz butter
butter
1.04 cups
1.04 cups plain buttermilk
plain buttermilk
4.23 oz
4.23 oz coffee
coffee
3 Tbsps
3 Tbsps coffee liqueur
coffee liqueur
4
4  eggs
eggs
8.82 oz
8.82 oz icing sugar
icing sugar
7.41 oz
7.41 oz plain flour
plain flour
4.41 oz
4.41 oz fresh raspberries
fresh raspberries
0.25 tsps
0.25 tsps salt
salt
5.29 oz
5.29 oz sugar
sugar
3.18 oz
3.18 oz unsweetened cocoa powder
unsweetened cocoa powder
4.23 oz
4.23 oz vegetable oil
vegetable oil
1 tsp baking powder
1 tsp
baking powder
2 tsps bicarbonate of soda
2 tsps
bicarbonate of soda
8.82 oz butter
8.82 oz
butter
1.04 cups plain buttermilk
1.04 cups
plain buttermilk
4.23 oz coffee
4.23 oz
coffee
3 Tbsps coffee liqueur
3 Tbsps
coffee liqueur
4  eggs
4
eggs
8.82 oz icing sugar
8.82 oz
icing sugar
7.41 oz plain flour
7.41 oz
plain flour
4.41 oz fresh raspberries
4.41 oz
fresh raspberries
0.25 tsps salt
0.25 tsps
salt
5.29 oz sugar
5.29 oz
sugar
3.18 oz unsweetened cocoa powder
3.18 oz
unsweetened cocoa powder
4.23 oz vegetable oil
4.23 oz
vegetable oil

Equipment

ice cream scoop
ice cream scoop
muffin liners
muffin liners
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
bowl
bowl
ice cream scoop
ice cream scoop
muffin liners
muffin liners
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
bowl
bowl


Instructions

  1. Preheat your oven to 180C/350F and line your tins with cupcake liners.
  2. In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.
  3. Crack the eggs in and mix well.
  4. Add the wet ingredients one by one, mixing well before adding the next one. Add the coffee last.
  5. Beat for another few minutes.
  6. Fill your tins no more than (I like using an ice cream scoop to ensure even distribution).
  7. Bake for 12-16 minutes, or until a toothpick inserted comes out clean.
  8. Allow to cool completely on a wire rack before frosting.
  9. For the frosting
  10. Take the butter out of the fridge 15 to 30 minutes before using so it is soft enough.
  11. In a bowl, beat the butter, icing sugar and raspberries until creamy, adding sugar or milk to achieve the right consistency. Note: using fresh raspberries, your frosting might remain a little grainy
  12. Frost your cupcakes using a spatula or piping bag.
  13. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.37
Ingredient
1 teaspoon baking powder
2 teaspoons bicarbonate of soda
250 grams butter
250 milliliters plain buttermilk
125 milliliters coffee
3 tablespoons coffee liqueur
4 eggs
250 grams icing sugar
210 grams plain flour
125 grams fresh raspberries
150 grams sugar
90 grams unsweetened cocoa powder
Price
$0.03
$0.01
$2.14
$0.51
$0.06
$0.50
$0.96
$0.80
$0.28
$1.88
$0.21
$1.45
$8.82

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
206k Calories
3g Protein
10g Total Fat
27g Carbs
1% Health Score
Limit These
Calories
206k
10%

Fat
10g
16%

  Saturated Fat
6g
38%

Carbohydrates
27g
9%

  Sugar
18g
20%

Cholesterol
50mg
17%

Sodium
212mg
9%

Alcohol
0.41g
2%

Caffeine
10mg
4%

Get Enough Of These
Protein
3g
6%

Manganese
0.24mg
12%

Selenium
6µg
9%

Copper
0.17mg
8%

Phosphorus
75mg
8%

Fiber
1g
7%

Vitamin B2
0.12mg
7%

Vitamin A
318IU
6%

Iron
1mg
6%

Magnesium
24mg
6%

Folate
22µg
6%

Vitamin B1
0.08mg
5%

Potassium
120mg
3%

Calcium
33mg
3%

Vitamin B3
0.66mg
3%

Zinc
0.49mg
3%

Vitamin D
0.44µg
3%

Vitamin E
0.38mg
3%

Vitamin B5
0.24mg
2%

Vitamin B12
0.13µg
2%

Vitamin C
1mg
2%

Vitamin B6
0.03mg
1%

Vitamin K
1µg
1%

covered percent of daily need

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