A few weeks ago I was challenged by the lovely people at BakingMad.com to try out one of their Cupcake Recipes - and given the scope of what's available on their website, I think it's fair to say that I had quite a task in choosing what to make. However, after a lot of thought I decided to go for Eric Lanlard's delicious Chocolate and Raspberry Cupcakes.
Being a massive Lanlard fan, I was very excited to give them a go, so yesterday headed off into the kitchen to try my luck. Here's how I got on...
The recipe itself was very quick and easy to make, taking just half an hour to complete and 25 mins to bake. The only thing I would say is that the method instructs you to fill the cases 'almost to the top' - which I took to mean a couple of millimeters from the edge. However, this understanding caused me a few problems and resulted in most of my bakes over-flowing onto the tray. If you make these I would definitely recommend only filling your cases to 2/3 - 3/4 full.
Nevertheless, this is a great recipe for anyone looking for a quirky twist on the regular chocolate cupcake - the baked raspberries inside are delicious!
What do you think? Do you like them? Will you be giving the recipe a go yourself?
- Let me know your thoughts!