There is something that makes a cupcake feel like a real treat. Its not just the buttercream piled up delicately that calls to us through a bakery window, there’s something intangible, a feeling of decadence and celebration. Talking of celebration, I first came across the classic chocolate and raspberry combination during my 21st birthday party. My wonderful mum and sister spent hours baking 60 cupcakes for the event’s smorgasboard and they turned out to be the party’s main attraction (“urm HELLO birthday girl over here!?”). When you see boys swarming around a cupcake display rather than the free bar you know somethings up (particulalry when they approach your mum for the recipe…). Ever since, this combination has been a family favourite and these cupcakes can make everyday a celebration (even a Monday).

The real challenge with the original recipe was switching to a low fructose version without losing the taste. Luckily, by adding additional buttermilk and cocoa powder (alongside the dextrose) a successful outcome has been achieved! The really sweet part about these cupcakes is the hidden raspberry in the centre – like a tasty piece of treasure. Also the cream cheese* frosting is rich and creamy and it marries beautifully with the deep chocolate flavour. I can assure you, come any occasion these babies will be a foolproof hit!

Also why are they Kerry’s (my sister)? Well she loves them, naturally, but also she helps test almost all of my recipes and is a stellar supporter. Plus she is beautiful just like the cupcakes… so these treats are dedicated to her!

*I used homemade cream cheese – to find out how simple (and cheaper!) it is to make click here

Ingredients serves 16

Cupcake Batter

• 175g plain flour
• 75g unsweetened cocoa powder
• 2 tsps baking powder
• ½ tsp bicarbonate of soda
• 100g unsalted butter
• 150g dextrose
• 2 tsps vanilla extract
• 3 large eggs
• 225 ml buttermilk
• 1 teaspoon cider vinegar
• 16 raspberries

Cream Cheese Frosting

• 200g cream cheese
• 100g unsalted butter
• 6 tbsps brown rice syrup
• 1 tsp vanilla extract

Method

1. Preheat oven to 170°C and place muffin cases in muffin tin (you will probably have to do 2 batches!)
2. For the batter mix flour, cocoa powder, baking powder and soda in medium bowl. Set aside
3. Beat butter and dextrose in a separate bowl until light and creamy. Beat in eggs one at a time
4. Mix vanilla, buttermilk and vinegar together then slowly beat in flour mixture until just blended
5. Spoon batter into the cases until 2/3 full and pop a raspberry into the centre of each cupcake (ensure raspberry is fully covered)
6. Bake for 30 minutes or until a toothpick inserted into the cupcake comes out clean. Cool cupcakes completely on a wire rack
7. For the frosting, beat the cream cheese, butter, syrup and vanilla until light and fluffy
8. Frost the cooled cupcakes with plenty og topping and sprinkle on cupcake dust (grate one of the cupcakes)
9. Devour