- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 mins
- Yield: 2 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 mins
- Yield: 2 cupcakes
Ingredients
For the Cupcakes
- 3 1/2 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/8 teaspoon espresso powder
- 1/4 teaspoon baking soda
- 2 tablespoon vegetable oil
- 1 egg white, room temperature
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
For the Frosting
- 4 tablespoons of butter, room temperature
- 2/3 cup powdered sugar
- 1 teaspoon rosewater
- 1/2 teaspoon vanilla
- 1 tablespoon raspberry preserves
- red and brown food coloring, for color! (I started with 3 of red and 1 of brown)
Instructions
- Preheat oven to 350°F. Line a cupcake tin with cupcake molds for 2 cupcakes. Set aside.
- In medium bowl, sift the sugar, flour, cocoa powder, espresso powder and baking soda. Add the vegetable oil, egg white, milk, and vanilla extract. Mix well.
- Pour into cupcake molds filling them about 2/3 of the way. You’ll have a little extra batter left. Feel free to eat it or make a mini cupcake.
- Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
- While the cupcakes are cooling, mix the softened butter, powdered sugar, rosewater, vanilla extract, salt, and food coloring in a medium bowl with hand mixer. Whisk until everything comes together and the frosting becomes light and fluffy. Spoon in the raspberry preserves, swirling around only once. It won’t look mixed enough, but once you put the frosting in a piping bag and then pipe onto the cupcakes it will naturally swirl more.
- Transfer the frosting into an icing bag with your preferred tip. Frost your cupcakes and enjoy with your boo!
