Chocolate Raspberry Cupcake

Cake

For this cupcake I used a chocolate cake mix.

Note: If you're going to do the chocolate cake from scratch make sure it's a light and fluffy recipe, dense cake will not work when filling cupcakes.

Filling

Ingredients

Fresh or frozen raspberries - about a cup or so

Sugar - a few tablespoons at most

Lemon - 1 tsp

Corn starch - 1-3 tablespoons

In a small sauce pan, on low heat, stir the raspberries with a tablespoon of sugar and 1/2 tsp of lemon juice until the mixture becomes a smooth-thin substance.  Taste.  Add sugar and additional lemon juice until desired taste is found.  Add corn starch a tablespoon at a time until desired consistency forms.

Or... you could just use raspberry jam.  That works too.

Frosting

Chocolate Butter Cream

Recipe to be added later

Decorating

Using a Wilton tip #18 start on the outside edge of the cupcake and swirl frosting around to center.  top with a fresh raspberry.