Thursday, December 8, 2011

mocha raspberry cupcakes


  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • Raspberries 2 per cupcake


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Put 1-2 raspberries in each cake
  4. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

  • 2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 3 tablespoons strong brewed coffee
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant coco mix


  1. Beat together confectioners' sugar, butter or margarine, coffee, coco minx and vanilla until smooth. Add more liquid or confectioners' sugar as needed.

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