Recipe of Gordon Ramsay Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sinfully chocolate cupcakes with raspberry buttercream icing using 16 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

1. Make ready cupcakes
2. Get 1 cup all-purpose flour
3. Prepare 1 cup granulated sugar
4. Make ready 1/3 cup Special Dark Chocolate Cocoa Powder
5. Make ready 1 tsp baking soda
6. Take 1/2 tsp salt
7. Make ready 1 large egg
8. Prepare 1/2 cup buttermilk
9. Make ready 1/2 cup vegetable oil
10. Prepare 3/4 tsp vanilla
11. Prepare 1/3 cup boiling water
12. Prepare icing
13. Get 1/2 cup unsalted butter
14. Prepare 1/2 cup shortening
15. Prepare 4 cup powdered sugar, divided
16. Take 12 oz fresh raspberries

Steps to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

1. Preheat oven to 300' and line cupcake pan with liners.
2. In large mixing bowl, add all dry ingredients for cupcakes. Whisk together.
3. Form well in dry ingredients, add egg, buttermilk, and oil. Mix well.
4. Add vanilla and boiling water. (You can bring water to boil in a small cup in microwave, about 45 seconds) Mix well.
5. Pour cupcake batter into cupcake liners, just over half way full.
6. Bake at 300' for 20~25 minutes, until toothpick comes out clean.
7. Let set for a few minutes in pan, then remove to cool.
8. Separate out 12 pretty raspberries for topping cupcakes. On low heat smash and simmer the reset of the raspberries to make a puree. Set aside.
9. In medium mixing bowl, blend butter and shortening together until smooth.
10. Add first 3 cups of powdered sugar, gradually, mixing well.
11. Add 4 tablespoons of raspberry puree. Mix well.
12. Mix in last of powdered sugar to achieve desired consistency.
13. When cupcakes are completely cooled, icing then however you'd like, and top each cupcake with one pretty raspberry and serve!

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