Chocolate Raspberry Cupcakes

Preheat oven to 350. Line 2 cupcake pans with liners.





Ingredients:
2 1/4 c. flour
1/2 c. cocoa
1 1/2 t. baking soda
1/4 t. salt
1/2 c. shortening
1 3/4 c. sugar
1 t. vanilla
1/2 t. raspberry extract
3 eggs (room temp.)
1 1/3 c. cold water

Stir together flour, soda, salt and cocoa powder and set aside. Cream together shortening and sugar until well combined. Add the vanilla, and then the raspberry extract until combined. Add the eggs, one at a time until well blended. (If you've just taken the eggs out of the fridge, place them in a cup of warm water for about five minutes to warm them up!) Add the flour mixture and water until all mixed.

Fill cupcake liners 3/4 c. full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool, then frost.

Frosting

8 oz. cream cheese

6 T. butter

3 1/2 c. Powdered Sugar

1 t. Vanilla

*Beat these until combined.

In a large frosting bag, place a few dollops of raspberry preserves in one side. Fill the other side with the cream cheese frosting. Using a star tip, pipe the frosting onto the cupcakes. Garnish with fresh raspberries.

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