Comments on: Chocolate Cupcakes With Raspberry Frosting

By: Janice

Janice — Wed, 12 Oct 2022 20:47:26 +0000

In reply to Aline. Hi Aline, That's a really great question! Definitely go for a Dutch-processed cocoa powder. They have a more pronounced chocolate flavour compared to a product marketed as "natural cocoa powder" which is lighter in colour and milder in flavour. In Canada, Fry's cocoa powder would be the go-to. In the US, any cocoa powder that says Dutch processed and/or "Cocoa—Processed with Alkali" on the ingredients list is what you should buy. I hope that is clear. Happy baking! Please share the results when you do ;)

By: Aline

Aline — Wed, 12 Oct 2022 20:25:54 +0000

In reply to Lusicreates. Hello. Question: if I cant find the cocoa brand where I am, what other can I substitute in?

By: Kelly L Cunningham

Kelly L Cunningham — Mon, 10 Oct 2022 15:20:31 +0000

This is a great recipe but just to let you know if you put the pink sanding sugar on it you are adding red coloring which I am personally trying to avoid. I know you put optional but just giving a heads up.

By: Janice

Janice — Wed, 22 Jul 2020 23:30:43 +0000

In reply to Guy Gervais. Hi! Regular size cupcakes usually bake in about 20 minutes, though I haven't tested this recipe in a larger format than the mini cupcake size. A cake tester inserted into the centre will help you judge if they are done baking or not. Maybe check on them after 18 minutes and then bake longer if the cake tester seems wet or the cupcakes don't feel set when you tap then gently with your fingertip

By: Guy Gervais

Guy Gervais — Wed, 15 Jul 2020 19:18:39 +0000

Hello

What would be the baking time if using a regular muffin pan?

Thank you

By: Janice

Janice — Sat, 13 Apr 2019 01:55:44 +0000

In reply to Jacqueline Corey. I just bought some to experiment with. It was a little pricey, but it's fun and the flavour makes it worth it.

By: Jacqueline Corey

Jacqueline Corey — Sat, 06 Apr 2019 21:14:28 +0000

Thank you for explaining the difference between using fresh or frozen raspberries, raspberry jam, and freeze dried raspberries. That was very helpful! I think the freeze dried raspberries are my best option for using less to no sugar and to get the pink color I want for a cake.

By: Janice Lawandi

Janice Lawandi — Thu, 09 Jan 2014 10:07:22 +0000

In reply to Bloss. I would store the frosting in the fridge if you aren't using it right away, but you will definitely have to let it come back to room temperature before frosting your cake/piping the frosting. The frosted cupcakes get eaten pretty quickly, but if you have leftovers I'd keep them in a container at room temperature for a couple days (since it's winter and not hot in the house these days) or keep them in the fridge if you need to store them for longer. Again, they should be left on the counter to come to room temp before enjoying them! Here's an blog post about storing cakes. Hope this helps!

By: Bloss

Bloss — Wed, 08 Jan 2014 18:30:09 +0000

Hi, this looks lovely and i plan on using it for my daughters 1st birthday cake, how long would this keep?

By: Janice Lawandi

Janice Lawandi — Thu, 05 Sep 2013 17:52:34 +0000

In reply to Stephanie Anderson. Isn't it?! I totally agree with you: not a huge fan of food coloring with gels and dyes either. Glad you liked this recipe!