Over December break, my cousin Lu shared with me her lengthy list of favorite baking blogs, and on the top of her list was http://joythebaker.com: beautiful blog filled with delightful treats and sweets. After browsing her site for an embarrassing amount of time, I finally decided on the Raspberry Almond Cupcakes with Chocolate Ganache. In my version I replaced the almond extract with vanilla extract because a friend of mine at the party has a vicious nut allergy and I wanted him to be able to eat them too.
These cupcakes are super easy and super elegant! The perfect dessert for a classy dinner party, lovely garden party, or a casual get together among friends.
Raspberry Almond Cupcakes with Chocolate Ganache (Makes 12)
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 5 Tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/4 teaspoon almond extract
- 1/2 cup whole milk
- 1/3 cup fresh raspberries, roughly chopped
Directions:
- Put a rack in the middle of the oen and preheat oven to 350 degrees F. Line muffin cups with paper liners.
- Sift together flour, baking powder and salt inside a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and almond extract. Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with the flour mixture and beating just until incorporated. Fold in the raspberries.
- Divide the batter among lined muffin cups. Bake until pale golden and a wooden pick inserted in the center of a cupcake comes out clean, about 20 minutes. Turn cupcakes out onto a rack to cool completely.
- Spread frosting on cupcakes once cooled.
For the Chocolate Ganache
Ingredients:
- 3/4 cup mini semisweet chocolate chips (I used chocolate chunks)
- 1/4 cup heavy cream
Directions:
Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.
