Raspberry Choco-Nilla Mini Swirl Cupcakes
The combination of raspberry and chocolate is a classic flavor pairing in desserts.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Raspberry Choco-Nilla Mini Swirl Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the egg and vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk.
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Divide the batter in half. In one half, mix in the raspberry jam and red food coloring.
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Spoon a tablespoon of the vanilla batter into each cupcake liner, followed by a tablespoon of the raspberry batter. Repeat until all the batter is used.
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Use a toothpick or skewer to gently swirl the batters together.
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Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 18g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
