- 2 cups all-purpose flour*
- 2/3 cups cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups water
- 2 cups raspberries (can be frozen or fresh)
- 2 sticks (16 tablespoons) unsalted butter, very soft
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 pints raspberries (for decor)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Place 24 cup cake liners in cupcake or muffin tin. Set aside.
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar and set aside.
- In a bowl large enough to hold all ingredients whisk eggs, oil, and vanilla until smooth. Add water.
- Add dry ingredients to liquid mixture and whisk smooth.
- Fill cupcake liners about 3/4 full and place in oven, bake for about 28-35 minutes or until an inserted toothpick comes clean.
- For frosting, if using frozen berries defrost these first. Puree berries. Press through a sieve to remove seeds. Measure and obtain 1/2 cup of strained puree. If any amount is left over it can be used to flavor sparkling water.
- Mix soft butter and sugar until light and fluffy. Keep adding about a 1/4 cup at a time of raspberry puree and mix until light and fluffy in between. If mixture has a slight curdling appearance, it means cream is too cold. Use a hair dryer or blow torch to slightly warm cream while it is mixing. Keep mixing until cream is smooth and creamy.
- Before starting this step ensure that cupcakes are no longer warm. Spread frosting on cupcakes or fill a piping bag fitted with a large plain tip with frosting. Pipe it onto cupcakes.
- Cut raspberries in half and place them in a heart shape on top of frosting.