Happy 4th of July!
I hope everyone is enjoying their holiday and eating delicious food with your loved ones! I can’t help but think of hot dogs today… thankfully we’re having some tonight for dinner! YUM!
If you’re looking for a dessert to make, I have an excellent and super-easy recipe for you. I made these last weekend for a friend’s birthday. We were already hosting dinner so I didn’t want to spend all day in the kitchen making dessert too, but I didn’t want just plain-Jane cupcakes. I took what I had on hand and created a masterpiece!
Ok, maybe not a masterpiece, but they were hecka good cupcakes!
There’s a good chance you have the ingredients in your pantry too, but if not, they’re not hard to make from scratch. I will warn you – as written, these don’t fit the bill for red/white/blue for today’s occassion, but I’m sure with a couple drops of food coloring you can make them dress appropriately!
Chocolate Raspberry Cupcakes
12 chocolate cupcakes, prepared (using boxed mix or from scratch)
1/2 tub chocolate icing (or equivalent of homemade)
1 tub vanilla icing (or equivalent of homemade)
2 pints fresh raspberries
Cut all of the rasperries of one pint in half, lengthwise. These should somewhat resemble a triangle. Leave the other pint whole.
Cut the tops off of the cupcakes and set aside right side up (a.k.a., not upside down). Put chocolate icing in a ziplock bag forcing it down to a corner of the bag. Cut just a small bit of the corner off, maybe 1/8″. Push the icing towards the hole and pipe a circle around the base of the cupcake and then a small circle in the middle.
Line up your raspberries on top of the icing with the “base” of the triangle on the outside edge. Put another raspberry in the middle.
Pipe chocolate icing on top of the raspberries, repeating the pattern you did for the base.
Put the top of the cupcake back on, pressly slightly to adhere to the base.
Put vanilla icing in a ziplock bag forcing it down to a corner of the bag. Cut just a slightly larger hold off the corner, maybe 1/4″. Push the icing towards the hole and with one long squeeze, pipe a circular pattern on top of the cupcake, getting smaller as you go up. Top the cupcake with a raspberry for decoration.
Repeat with the other cupcakes. Chill in the refridgerator until serving time.
TIPS: I cut off the tops of 3-4 cupcakes at a time, then pipes them all, then did the raspberries, then piped again and retopped them. This made the process go by much more quickly. Ice all the tops of the cupcakes at the same time.
IDEAS: Make vanilla cupcakes instead of chocolate and use all white icing. You can tint the batter and/or the icing red or blue to suit your fancy and let the raspberries take care of the red!