Raspberry filled Chocolate Cupcakes
We just got back from vacation last night and the fridge is bare. Bareeeee.
But I love Valentine’s Day and am dedicated to whip up something super quick and tasty.
Cue my freezer and pantry. One trick up my sleeve is to have left over desserts in the freezer. Cookie dough, cupcakes, slices of cake. Because there’s only two adults in the house, I tend to bake full batches and then freeze left overs.
Today I had 5 frozen grain free and gluten free chocolate cupcakes (Simple Mills), frozen raspberries, butter and honey! I knew exactly what I’m making. Raspberry jam filled cupcakes with a raspberry frosting.
This recipe is SO easy. You’ll thank me if you’re a last minute Lucy …. like me!
Makes enough for 5 cupcakes
You’ll need …
Chocolate cupcakes ( I used Simple Mills boxed cupcake mix and used 5 frozen
1/2 c frozen raspberries
2 Tbsp honey, plus more for added sweetness
1/4 c water
1/2 tsp gelatin
3/4 c palm shortening or butter
1/4 c honey, plus more for added sweetness
1 tsp vanilla extract
What to do…
Remove cupcakes from freezer and allow to come to room temperature.
Remove raspberries from freezer, place in bowl, cover with honey and allow to thaw.
In a small saucepan on low heat, melt gelatin in water and add honey. Allow to cool to room temp or place in fridge for quicker cooling.
In a stand mixer with paddle attachment, add palm shortening/butter and whip for a minute, scraping down sides as needed. Slowly add in water mixture and vanilla extract. If the mixture is too loose, add in another tablespoon at a time of shortening.
With a spoon, mix up the raspberries and take 2 tablespoons of the mixture into the frosting.
With a sharp knife, scoop out a cone in each of the cupcakes and place aside. Evenly distribute the remainder of the raspberries into each cupcake. Place the cone tops back on, frost, and enjoy!
Lovingly,
TLBS
