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Ingredients
- 1/2 c. Butter
- 1 1/2 c. Sugar
- 2 c. Sifted all-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 3 x Large eggs, beaten
- 2 ounce Unsweetened chocolate, (2 1oz. squares)
- 1 tsp Vanilla
- 1 tsp Lemon flavoring
- 1 pt Fresh raspberries
- 2 Tbsp. Sugar
- 2 c. Heavy cream, whipped Frosting is optional.
Directions
- Preheat the oven to 350. Cream the butter and sugar in a large mixing bowl.
- In a separate bowl, sift the flour with the baking soda and salt. Slowly add in the dry ingredients to the creamed mix, alternating with 1/2 c. of the lowfat milk. Stir in the beaten Large eggs.
- In a medium saucepan, combine the chocolate and the remaining lowfat milk. Stir over low heat till the chocolate melts. Cold slightly, then add in to the batter. Mix well. Stir in the vanilla and lemon flavoring.
- Pour the batter into greased muffin tins, filling the c. about 2/3 full.
- Bake for 25 min. Remove the cupcakes from the pan and cold on a wire rack.
- Toss the raspberries with the sugar, coating proportionately. Cut the tops off the cooled cupcakes. Set aside. Carefully scoop out a little of the interior of each cake. Fill the cavity with sugared raspberries and a little whipped cream. Add in the cake top and ice, if you like, at this point or possibly just garnish with whipped cream and a few raspberries.
- NOTE: The picture shows the cupcakes topped with whipped cream and raspberries, not iced.
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