Monday, April 28, 2014

Rasberry chocolate mini Bunt cakes

Rasberry is my new favorite. The color the taste and looks is one of the Natures best. Rasberry goes very well with chocolate( I can say perfect duo after orange n chocolate). I have a book called "Cupcakes & Muffins" bought it at a book store for a bargain price and it has over 100 recipes with some pics too. It's very easy to follow and do. So you will see some recipes which I think turned out well and gets some thumbs up more often.


4.5oz Semi-sweet chocolate
1/2 cup Milk
1/4 cup Unsweetened cocoa pwdr, sifted
1 stick Butter, softened
1/2 cup Superfine Sugar
2 Eggs
1 cup All Purpose Flour
1tsp Baking Powder
1 pint Raspberries for decoration
Whipped cream to serve(optional)


Preheat the oven to 325*F.  Place chocolate, milk and powder cocoa in a small sauce pan and stir over a low heat without boiling, until chocolate is melted and mixed into a smooth paste. Keep aside and cool it.

Take a big bowl and beat sugar and butter until fluffy with an electic mixer. Add eggs 1 at a time, beating until combined. Keep aside, now in a new bowl sift APF & baking powder.  Combine together flour and chocolate mixture to the butter mixture, stir well to mix( I added some chopped raspberries to the batter- if u want u need to add here and mix it once more ). Spoon the batter into the grease/ paper lined muffin trays( here I used small bunt cake tray). Bake it for about 25 mins or until a skewer comes out clean. Set the muffins to cook once baked and serve with chocolate glaze/ chocolate syrup/ powdered sugar and raspberries.

I had to bake more than 25 mins as I like it a little hard and crisper.
I only did the half the portion of everything and I could make 12 mini sized muffins. The whole portion will yield 12 big muffins.