Last week I made a couple of batches of cupcakes to take to work. One lot
was chocolate and raspberry which I iced with a chocolate buttercream. The
others were banana with a caramel icing.

The banana "cupcake" recipe, which came from the taste.com.au website was
really more of a muffin recipe. Edible, and they were all eaten and enjoyed
as far as I could tell, but I can do better. The caramel icing (the recipe
for which I'll have to find again) was good - melted butter, added brown
sugar and cooked for a couple of minutes, then beat in milk and icing
sugar.

The chocolate and raspberry cupcakes were a big success. I had frozen
raspberries in the freezer (I like them with chocolate icecream) and used
this recipe

http://www.foodbyjessica.com.au/sear...berry+cupcakes

They were nice, but I'd like to experiment. I'm thinking that I might try
adding raspberries to this chocolate cupcake recipe next time -

http://www.exclusivelyfood.com.au/20...olate-cupcake-
recipe.html (I like this site, and have had great success with other cake
recipes from here - particularly the white chocolate mud cake)

Anyone see any reason why that wouldn't work?

I used a simple buttercream - butter, icing sugar, melted dark chocolate.

I've never made a meringue buttercream and think I might like to try one
for the next batch. Or maybe not :-) Does anyone have a favourite chocolate
icing recipe that would go well on these cupcakes?


--
Rhonda Anderson
Cranebrook, NSW, Australia