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Decadent Choc Raspberry Cup Cakes


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Ingredients

24 portion(s)

Cup Cakes

  • 100 grams Butter
  • 230 grams rapadura or brown sugar
  • 230 grams plain flour
  • 1 teaspoon bicarb soda
  • 50 grams cocoa powder
  • 300 grams sour cream
  • 200 grams fresh or frozen raspberries
  • 4 eggs
  • 6
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Batter
  1. Pre heat oven to 180 c

    prepare muffin trays

     place cubed butter and sugar into TM bowl and cream for 30 seconds at 37 c on speed 4

    add flour, eggs, bi carb soda, and cocoa powder  and mix for 30 seconds on speed 5

    Add sour cream mix for 10 seconds on speed 5

    remove lid add raspberries and fold thru with spatula

    2/3 fill muffin papers and cook for 20 minutes in oven

    dust with icing sugar and enjoy

     

     

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made these today and they

    Submitted by Bec Davie on 17. November 2013 - 22:34.

    I made these today and they were delicious! I didn't have any sour cream so used cream to replace it and they still turned out great  Cooking 7 

    Bec

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  • Delicious, easy, yummy and

    Submitted by catwatson on 25. September 2013 - 20:41.

    Delicious, easy, yummy and perfect!! Ended up having to make 2 lots because everyone loved them  tmrc_emoticons.D

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  • These were delicious. I

    Submitted by nic11 on 26. August 2013 - 20:52.

    These were delicious. I reduced the sugar to 150g and blitzed the berries otherwise the kids wouldn't have eaten them, result.....kids wanted more.  Definitely a hit.

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  • These are delicious. I only

    Submitted by Luisasrecipes on 21. August 2013 - 13:32.

    These are delicious. I only had frozen mixed berries (blackberries, blueberries and raspberries) so I used. I made 16  large muffins from this recipe and had to cook them for 25 minutes. I tested them at 20 minutes but they didn't spring back so I left them to cook a bit longer. 

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  • These are delicious. I only

    Submitted by Luisasrecipes on 21. August 2013 - 13:32.

    These are delicious. I only had frozen mixed berries (blackberries, blueberries and raspberries) so I used. I made 16  large muffins from this recipe and had to cook them for 25 minutes. I tested them at 20 minutes but they didn't spring back so I left them to cook a bit longer. 

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  • They are divine. Thanks so

    Submitted by Lisa Marker on 31. July 2012 - 17:25.

    They are divine. Thanks so much for the recipe. My only suggestion is that they are best eaten on the day they are made. Whilst still good the next couple of days they were at their best on Day 1!

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  • Ok will give this a try today

    Submitted by Jo Blake on 4. April 2012 - 09:13.

    Ok will give this a try today

    Joanne Blake

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  • Hi Patsy Not sure  possibly

    Submitted by Sarah Esterbrook on 20. March 2012 - 14:19.

    Hi Patsy

    Not sure  possibly your oven? I have had that happen also

    Ingredients are all correct it does make a fairly dense cake

    My oven is fan forced and hotter than what the dial says (i compensated for that) If you added the rasberries frozen and worked quickly so they didn't defrost that may be it or they may just need a little longer or a little hotter with your oven

    Hope it works next time for you

    Chees Sarah

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  • Hi Don't know whether it was

    Submitted by Patsy on 19. March 2012 - 09:43.

    Hi

    Don't know whether it was my oven but these didn't rise at all and then sunk when I got them out. Should this have been SR flour or had baking powder in??

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