Raspberry Chambord Fudge Cupcakes…

This one has nearly been the death of me. I have emailed CB for help, searched the net for advice, and finally – I have gotten great tasting product. Two failed batches occured when experimenting, so no photos of those, unless you want to see the poor little things face down in our garbage can out back. (no, I won’t actually go back there and take a picture, sorry…)

I used a box (gasp! back off people) because I was experimenting. Duncan Hines Devils Food. For the oil, I used 1/4 cup oil and 1/4 fresh red raspberry preserves (with the seeds). For the water, I did 1 cup water and 1/3 cup Chambord. Be aware, these do not puff up and have a pretty little hump – they are flat. If anyone knows why, PLEASE tell me. I just don’t know…but I do know they taste great. The best part of this cupcake is the icing…I adapted the crap out of CBs Vanilla Cream Cheese icing recipe…I did a brick of CC, 1 ½ sticks butter, a splash of vanilla, about 3 cups of confectioners sugar and a few fresh raspberries and ¼ cup of the jam. Oh dear lord it was good…maybe too good. I was afraid it would droop and sag, but it has a bit of piping power. For garnish, I used a fresh berry and a couple of Chocolate Raspberry straws (yum). So there you have it…a very good, very grown up cupcake suitable for any dinner party – and hey…it was easy – you can use a box! (just don’t tell, okay?)