Recipe: Chocolate Raspberry Cupcakes With Marshmallow Frosting
Wouldn’t these cupcakes look lovely on an Easter Dessert Table? EASTER? How can it be Easter weekend already?
Well I guess it’s not actually Easter weekend yet but it is coming up pretty darn soon! And being a Food Blogger means you do everything a few steps ahead of the rest.
After all, how disappointing it would be to see these pretty in pink cupcakes after Easter and think, now those would have been perfect!
I adorned these pink babies with a wedge of thin chocolate from a gluten free dark chocolate bar but how sweet they would look topped with a pretty little Easter Candy.
Speaking of Easter Candy, here is a link to the 2013 Gluten-Free Easter Candy and Chocolate Lists. There are two lists, one for Canada and one for the US. Ingredients will sometimes differ, so make sure you select the Country where you will be purchasing products and it is still recommended you double-check package ingredients list for allergens before buying.
What kind of plans do you have for Easter? Will you be having a big Easter Dinner? Or something more low-key? What about activities for the little ones? Any Easter Egg Hunts? That is, if you have little ones in your life. How about Travel plans? Do you go away or travel over the Easter Break?
We usually have a big Easter Dinner with either my family, or my husband’s family but this year I’m afraid we’re going to have to forgo any fancy Dinner plans we may have had. We’re helping my parents prep their house before they list it for sale. A working weekend then. With most of my siblings there it should still be fun and will it ever be nice to get my parents settled as they move on with this next stage of their lives.
I hope your Easter weekend is full of love, laughter and some yummy home-baked gluten free treats. Happy Easter!
Gluten Free | Vegetarian | Dairy Free (option)
- 2 1/2 to 3 Cups fresh or frozen raspberries (I used about half of a 600g bag of frozen raspberries)
- 2/3 Cup water
- 1/2 Cup unsweetened cocoa powder
- 1 Cup all-purpose gluten free flour mix ***see notes below
- 1/2 tsp xanthan gum, omit if included as an ingredient in your flour mix
- 2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 Cup unsalted butter, room temperature, cut into small cubes
- 2/3 Cup brown sugar, packed
- 2 extra-large eggs, room temperature, lightly beaten
- 1/4 Cup plain unsweetened yogurt
- 2 tsp vanilla
- 1 Cup raspberry sauce (see above)
- 1 extra-large egg white
- 3/4 Cups granulated sugar (not icing sugar)
- 2 Tbsp Raspberry Sauce (see above)
- 3 large gluten free marshmallows, cut into small pieces
- 1/2 tsp vanilla
- pinch cream of tartar
- thin squares of gluten free dark chocolate bar (for garnish)
- Yield makes just over 1 Cup
- Combine berries and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until raspberries break down slightly and release their juice, about 5 minutes. Remove from heat; let stand for 10-15 minutes. Strain mixture through a fine sieve, pressing down on solids to extract as much liquid as possible.
- You need 1 Cup of sauce for the cake and 2 Tbsp of sauce for the frosting. Divide and set aside to cool.
- Preheat oven to 350°F. Line muffin tin with 10-12 cupcake liners. I like to use liners made from parchment paper.
- In a small bowl, add cocoa, all-purpose flour mix, xanthan gum (if using), baking soda and salt. Whisk until well blended, sift flour mixture to remove lumps. Set aside.
- In a medium mixing bowl, cream butter until it’s soft. Gradually add brown sugar, beating until it’s light and fluffy.
- Add eggs, beat until thoroughly mixed.
- Add yogurt, vanilla and cooled raspberry sauce. Mix until blended.
- Add one-third of the flour mixture to the butter mixture. Mix until the batter is just smooth. Add another third of the flour, mix until smooth, add last of flour, mix until the batter is just smooth. Batter will be fairly thick.
- Spoon batter into prepared liners. Use back of spoon to smooth tops of batter.
- Bake 25-30 minutes, or until cupcakes start to pull away from edges of the tin and a toothpick inserted in centre comes out with only a few dry crumbs on it.
- Let cupcakes cool in pan for 10 minutes, before gently transferring to a wire rack to cool.
- Once cool, frost with Pink Marshmallow Frosting (recipe below), or top with your favourite frosting.
- In a heat proof glass or stainless steel bowl set over a pan of boiling water, mix egg whites, sugar, raspberry sauce and marshmallows.
- Cook over boiling water, beating constantly with a hand-held electric mixer on medium speed for about 7 minutes, or until mixture is smooth, shiny and stiff peaks form.
- Remove from heat, add vanilla and cream of tarter. Beat on medium speed for up to 5 minutes, or until thick and easy to spread.
- Pipe or spread frosting on cooled cupcakes. Garnish with thin squares of gluten free dark chocolate bar.
Chocolate Raspberry Cupcakes : ** Please keep in mind that making substitutions will change the final outcome.
To make your own all-purpose gluten free flour mixture, use
~ 1/4 Cup Sweet Rice Flour
~ 1/4 Cup Buckwheat flour
~ 1/4 Cup Tapioca flour/starch
~ 2 Tbsp Millet flour
~ 2 Tbsp Potato starch (not potato flour).
For dairy free cupcakes, use melted Coconut Oil 1:1 instead of butter and omit yogurt. If omitting yogurt, you need to replace it with an acidic ingredient to work with the Baking Soda. I would suggest using 1/4 Cup milk replacement of choice, plus 1 tsp lemon juice.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Copyright © thisfoxkitchen.com