Desserts

Framboise Raspberry Cupcakes with a Dark Chocolate Buttercream Frosting

97

A moist raspberry swirled cupcake topped with a rich dark chocolate buttercream frosting

12
For the cupcakes-
1/4 cup unsalted butter, softened
1 tbsp of canola oil
3/4 cup sugar
1 1/4 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
2 eggs, room temperature
1 tsp vanilla
1/2 cup raspberry lambic beer
1/4 cup evaporated milk
Raspberry puree (2/3 cup frozen raspberries, thawed; 1 tbsp of sugar; 3 tbsp of water- blend all 3 together until smooth & then strain out seeds with a wire mesh strainer.)

For the dark chocolate buttercream frosting-
1 cup of unsalted butter, room temperature
2 1/2 cups powdered sugar
1 tsp vanilla
3 oz of bittersweet chocolate, melted and cooled ( I used baking chocolate.)
1 tbsp of cocoa powder
A few splashes of Framboise (optional)
For the cupcakes- Line a muffin pan with 12 cupcake liners, and preheat the oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter on medium...
See the full directions on my site
Nutritions

Calories
457

Sodium
120mg
5% DV

Fat
22g
35% DV

Protein
3g
6% DV

Carbs
61g
20% DV

Fiber
1g
7% DV

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I am a sucker for a simple Instant Pot recipe and this recipe hits a home run, especially when you factor in taste. This is a five-star meal, easy! Pretty much anything with buffalo and ranch flavors is a win in my book, so combining the two is like eating heaven all wrapped up! So, ...

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