June 24, 2009

Iron Cupcake: June = Berries!

When Iron Cupcake announced this month's ingredient - Berries - I immediately thought of Chocolate and Raspberry! I wanted something indulgent and rich; but easy to make. These cupcake's are anything but your normal fluffy cake-cupcake & they are gluten-free!

Chocolate Raspberry Flourless Cupcakes

with Fresh Whipped Cream and Lemon Spun Sugar

Rinse and coarse chop 1 pint fresh Raspberries. Pour into a small saucepan with 1/3 cup sugar and let them hang out on low heat while you start the cupcakes.

Separate 6 eggs - they need to be room temperature.

Melt 8 oz chocolate and 4 Tb butter over a double boiler - be sure not to burn or over heat your chocolate. Yucky. Stir until it is beautiful and smooth. Remove the top of your double boiler and place on a towel - whisk in those egg yolks!

In a large bowl, whisk on medium speed until the egg whites are foamy and have soft peaks:

Slowly add in 1/2 cup sugar and continue to whisk until shiny and stiff peaks:

Right about now - remove your raspberries from the burner and set them somewhere to cool slightly.

Carefully fold 1/4 of egg whites into melted chocolate. Then add all of chocolate to the remaining egg whites and gently fold until combined.

Set your batter aside for a moment and grab those warm raspberries.... Puree until just smooth. I simply used a hand-held blender and pureed in the saucepan.

Put liners in your cupcake pan - use whatever liners you have handy. They will be removed before eating so no one will see them!

Fill each liner 1/3 way - spoon 2 Tb Raspberry Puree into middle of batter...

Then fill liners to 3/4 full with more chocolate batter:

Bake approx. 25 minutes at 275 degrees or until slightly firm - The cupcakes will puff up pretty good but don't be alarmed. Once you remove pans from the oven, place on cooling racks. Do not remove cupcakes from the pan!! Just let them hang out for 20-30 minutes - they will cool and slowly collapse. This is important. They are supposed to fall. That is what makes then some dense and fudgy.

See? Falling cupcakes!

While your cupcakes are baking... and falling... Make the sugar garnish. This garnish will somehow make you and your kitchen completely sticky and spun sugar will be everywhere - just a warning.

Combine 1/2 cup sugar, 1/4 cup corn syrup and 1/2 cup water in a small saucepan. Slowly bring to a soft boil and cook until mixture begins to turn a golden color- about 300 degrees.

While sugar is a-cooking - crush 1/2 cup lemon candies. I used Lemon Heads, but any hard, lemon- flavored candy is fine. Line a cookie sheet with waxed paper, then cover with the crushed candy. I really should have used twice this much candy....

Once sugar reaches desired color and temperature immediately remove from heat. Very carefully, using a small spoon, pour the mixture in some circles over the crushed candies. Set them aside to cool and harden. {If the sugar starts to set up in the pan, just place over heat for a few more minutes to soften it back up. }

Now for the whipped cream...

I love freshly whipped cream - and this whipped cream goes with most everything I believe - fresh fruit, pie, cupcakes, cinnamon rolls... yes cinnamon rolls. Fresh, hot cinnamon rolls with whipped cream melting into them - yum!

In a large mixing bowl, combine 4 oz softened cream cheese with 1/4 cup sugar (granulated is fine, if using powdered sugar, start with 1/4 cup then be sure to taste often and adjust for desired sweetness) until smooth and creamy. Slowly add 1 - 1 1/2 cups heavy whipping cream. Make sure to add it slowly and not just pour it all in at once - if you mix it slow it is easier to make it creamy and reduces the chances of lumpy whipped cream. Eww. Whip on high until it is light and thick and fluffy! Refrigerate until ready.

To plate...

Remove liner from cupcake. Add some whipped cream and garnish with a sugar circle! I added raspberry puree and a fresh raspberry for extra flavor and presentation.

I love how the raspberries made a little surprise for the cupcake - when it falls after baking, the raspberries become this little pocket of filling in the middle and there is a soft raspberry flavor throughout the cupcake. The chocolate and the raspberry complement each other - they don't fight over the spotlight in this one.


I am entering this cupcakes into the Iron Cupcake challenge, here are the prizes and sponsors:

" Our June ETSY PRIZE-PACK is from artists:

Last and certainly not least, don’t forget our corporate prize providers:


Anonymous said...

What a fun entry that sounds amazing, I love flour less cake, yum. But with raspberries double yum, and whipped cream. Your so going to win. Would love to see some pics.

Joyce said...


Anonymous said...

Ok I swear I looked at this yesterday with out any pictures, am I losing my mind or did you just post the pics? Either way great job, very beautiful love the plating.

Lynn said...

Wow, your cupcakes are gorgeous! I'll bet they are delicious, too :)

Brenda said...

Wow! you made those look so pretty.

Cass @ That Old House said...

Fabulous cupcakes, and a truly stunning presentation. GREAT work!

Lisa@BlessedwithGrace said...

Those look AWESOME!!Thanks for linking up to Tempt My Tummy Tuesday.

Jerri - Simply Sweet Home said...

How incredibly yummy!