Dark Chocolate & Raspberry Engagement Cupcakes

I will find any excuse to bake cupcakes. Yes siree. But isn't it the best when a celebration presents itself as a legitimate excuse instead.

One of my best friends just got engaged! That's two Emilys in one month! So much baking to do :) I thought I ought to try something new, so I made my first ever attempt at piping! I was pleased as punch with how it turned out. What do you think?? If you follow my Instagram you'll have seen the frosting evolving - it was a magical moment. 

William must have approved because I turned my back for five seconds and he was piping the leftover frosting straight into his mouth, with my flatmate licking the bowl. Animals.

Nothing beats the contrast of rich chocolate with the tart zing of berries. yum freaking yum. I love how unified and proud they look! (Apart from that one I've just noticed that looks like it's levitating!)

We headed to our favourite Italian in Clapham Junction - Buona Sera for dinner, devouring delicious cheesy pizzas and indulging in two bottles of pink fizz (the gluten free diet was a distant memory! oops). The happy couple were both beaming and, oh my lord the ring! Boy did good!

They were chuffed as chips with their cupcakes and apparently they didn't even make it home to the fridge. Cupcake monsters.

I mean, who could say no to that frosting!

What you'll need //

110g caster sugar
110g softened butter
110g self raising flour
2 eggs
couple drops vanilla extract
2 tbsp milk

for the frosting //

120g softened butter
280g icing sugar
60g cocoa powder
1.5 tsp vanilla extract
1 tbsp milk
12 raspberries!

Makes 12 cupcakes
(My pics don't show them all because William ate one and was in the dog house for making my photos wonky)

Prepare yourselves for THE BEST chocolate frosting in the world.

What to do //

Preheat oven to 160 degrees C (fan) and line a cupcake tray with 12 cases.

Cream together your butter & sugar. Beat your eggs and add to the mixture along with the vanilla extract and milk. Mix well before gradually folding in your sifted flour.

Plop spoonfuls of mixture into your cupcake cases about 3/4 full. Bake for 20 minutes.

Leave to cool on a wire rack whilst you make your frosting.

For the frosting //

In a large mixing bowl (because my icing sugar poofed everywhere - lesson learnt) mix your icing sugar, cocoa powder and softened butter. Add your vanilla & milk, give it another wizz until all the mixture is silky smooth.

Now pipe your cupcakes pretty! I used a star nozzle. (look at me getting all technical!)

Fitting the chocolatey treats snuggly into the safety of their box, we made our 2 stops on the overground with both of us managing to keep our greedy mitts off!

The beaming bride to be! I don't know if you remember, but I wrote a blog post on Emily's salon back in 2014! I'm going to be making a return trip soon so watch this space.

The prosecco probably made us even more giddy than usual but my cheeks always hurt after an evening with Emily. She's just the happiest, kindest friend and I can't wait to see her walk down the aisle looking like a princess! (If I can see through the Kleenex)

If you do make these, then you should probably go ahead and buy a bottle of prosecco and invite the girls round, because I guarantee after you've eaten one you'll want to eat four. Sharing is caring on this occasion!

Betty x

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