Spice Queen Cooks

Think Valentine’s Day and chocolate comes to mind. Science has linked the chemical phenylethylamine in chocolate to feelings of excitement, attraction and even pleasure; hence chocolate is also classified as an aphrodisiac. I have an easy to make mouth-watering chocolate cupcake recipe here. You can also tweak the frosting recipe -instead of raspberry, use strawberry jam, or use marmalade and colour the frosting orange. These cakes can be served without the icing too. These cakes are perfect gifts to anyone regardless of age and sex – it will bring out smiles!

Preparation time:   30 minutes

Cooking time: 25 minutes

Makes:   12

TO MAKE THE CHOCOLATE CUPCAKES

60 g cocoa powder, sifted

320 ml hot water

230 g plain flour

5 g baking powder

½ teaspoon salt

150 g Q.B.B. Pure Ghee

280 g caster sugar

3 large eggs

1 teaspoon vanilla extract or essence

RASPBERRY FROSTING

100 Q.B.B. Pure Ghee, room temperature

50 g unsalted butter, room temperature

380 g icing sugar, sifted

2 tablespoons heavy cream

1 teaspoon pink colouring

1 teaspoons vanilla extract

¼ teaspoon salt, to taste

150 g thick raspberry preserve or jam

Grated white chocolate or strawberry chocolate for garnishing

METHOD

1. Preheat oven to 180°C.


2. Line muffin tins with cupcake paper liners.


3. In a small bowl combine the hot water and the cocoa powder and stir till it is lump free. Let cool to room temperature.


4. In another bowl, combine the flour, baking powder, and salt together.


5. Cream the butter and sugar until light and fluffy in a cake mixer or with a hand held electric beater. Add the eggs, one at a time, beating until smooth. 


6. Beat in the vanilla extract; add the combined flour and beat only until incorporated.


7. Add the cooled cocoa mixture and stir until smooth.


8. Fill each muffin cup until two-thirds full with batter.


9. Bake for about 20-25 minutes or until risen and a toothpick inserted into a cupcake comes out clean. 


10. Cool the cakes thoroughly.

TO MAKE THE RASPBERRY FROSTING

1. Beat Q.B.B. Pure Ghee and butter on medium speed for about 4 minutes or until smooth and creamy.


2. Add the icing sugar, cream, vanilla extract, colouring and salt and beat at high speed and beat for 1 minute.


3. Frost the cooled cupcakes and put 1-2 teaspoons of the raspberry preserve in the centre of the frosting.


4. Sprinkled with grated white or strawberry chocolate.