Raspberry Canna Chocolate Cupcakes yields 24 cupcakes
Chef
Buz
1 Hour (Approximately)
@medibles_ok
Twist one up and Let’s get cooking
INGREDIENTS CUPCAKE BATTER
RASPBERRY ICING
2 cups All-Purpose flour
8oz Pack Philadelphia Cream Cheese
1 Tsp Baking Soda
¼ Cup Canna Butter, Softened
¾ Cup Cocoa Powder
¼ Cup Butter, Softened
¾ Tsp Baking Powder
5 Cups Powdered Sugar
½ tsp Salt
¼ Cup Red Raspberry Preserves, Smucker’s
¼ Cup Canna Butter, Softened ½ Cup Butter, Softened 1 ½ Cups Milk 1 ½ Cups Granulated Sugar 2 ¼ tsp Vanilla 3 Eggs
Good day, and welcome back my canna chefs, this is the month of love, to show love and spread love. If there’s one thing the world can always use a little more of its love, this year make sure you get out there and let the ones you love know because tomorrow is never guaranteed!
½ Cup Red Raspberry Preserves, Smucker’s 24 Fresh Raspberries, Garnish (Optional)
DIRECTIONS 1. This is a quick and basic chocolate cupcake recipe but with a little twist, we will stuff these cupcakes with some preserves and top with a delicious raspberry icing. Let's get started with the cupcake batter. First let's get the oven preheated to 350, line your cupcake pan with liners and now we can start with the batter. 2. Mix together the flour, cocoa powder, baking powder and soda, and salt and combine
This Valentine's Day I wanted to make my Raspberry Canna Chocolate Cupcakes.
well. Next in a mixing bowl mix the two kinds of butter on medium speed while slowly adding in the sugar. Make sure to stop and fold in the sides as needed. Continue to beat until the mixture is fluffy, 2-3 minutes. 3. Now beat in the eggs, one at a time, making sure each egg is mixed in completely
Two of my favorite ingredients together, raspberries and chocolate, this is another quick and easy recipe for you, your friends, and loved ones to enjoy this Valentine's Day. So grab a bag of your favorite herb, twist one up and let's get Cookin’ with a Buz!
before adding the next one. Now you just need to add the vanilla and beat. Now back to our flour and cocoa mixture, we will start to add that and about ⅓ of the milk to our butter mixture and beat on low. 4. Then repeat with more flour and milk and beat on low until all ingredients are well combined. Now spoon the batter into the cupcake liners, filling about ⅔ full. 5. Bake them for about 15-20 minutes, check by poking a toothpick to the center and seeing if it’s clean. Remove from the pan and let cool. 6. While that’s cooling we can start making the raspberry icing, in your large mixing bowl beat the cream cheese and butter on medium until light and fluffy. Then gradually add the powdered sugar and beat until smooth. 7. Once all the sugar is in and it’s smooth add the raspberry preserves and fold in with a spatula, and that’s it for the icing. Now back to the cupcakes, once they are cooled, we
COOKING with a
BUZ
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FEBRUARY 2022
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are going to cut a small cylinder or cone-shaped hole out of the top, maybe halfway down into the cupcake. 8. Then fill with raspberry preserves and top with a portion of the piece you just cut out. Now you can pipe the icing on the top of the cupcake and top with one fresh raspberry as a garnish and enjoy!
