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Healthy foods made from whole grains are excellent for a quick snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch break. Eating on the run can easily be much healthier with whole grain chips and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.

You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to sinfully chocolate cupcakes with raspberry buttercream icing recipe. You can have sinfully chocolate cupcakes with raspberry buttercream icing using 16 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

1. Prepare cupcakes
2. Take 1 cup all-purpose flour
3. Prepare 1 cup granulated sugar
4. Take 1/3 cup Special Dark Chocolate Cocoa Powder
5. Take 1 tsp baking soda
6. Get 1/2 tsp salt
7. Get 1 large egg
8. Use 1/2 cup buttermilk
9. Take 1/2 cup vegetable oil
10. Take 3/4 tsp vanilla
11. Get 1/3 cup boiling water
12. You need icing
13. Use 1/2 cup unsalted butter
14. Take 1/2 cup shortening
15. Get 4 cup powdered sugar, divided
16. You need 12 oz fresh raspberries

Instructions to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

1. Preheat oven to 300' and line cupcake pan with liners.
2. In large mixing bowl, add all dry ingredients for cupcakes. Whisk together.
3. Form well in dry ingredients, add egg, buttermilk, and oil. Mix well.
4. Add vanilla and boiling water. (You can bring water to boil in a small cup in microwave, about 45 seconds) Mix well.
5. Pour cupcake batter into cupcake liners, just over half way full.
6. Bake at 300' for 20~25 minutes, until toothpick comes out clean.
7. Let set for a few minutes in pan, then remove to cool.
8. Separate out 12 pretty raspberries for topping cupcakes. On low heat smash and simmer the reset of the raspberries to make a puree. Set aside.
9. In medium mixing bowl, blend butter and shortening together until smooth.
10. Add first 3 cups of powdered sugar, gradually, mixing well.
11. Add 4 tablespoons of raspberry puree. Mix well.
12. Mix in last of powdered sugar to achieve desired consistency.
13. When cupcakes are completely cooled, icing then however you'd like, and top each cupcake with one pretty raspberry and serve!

Make sure to add cooled and thickened raspberry puree to the frosting. For the chocolate buttercream frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until fluffy. Puree the raspberries and then run the pureed raspberries through a sieve. You want a smooth yet stiff buttercream icing that will be easy to pipe. The combination of raspberry and chocolate is perfect!

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