These are my mother’s favourites. Unfortunately, she ate like 12 of them and I didn’t have a chance to taste the finished product!
Use the original recipe as always but substitute half the milk for raspberry syrup; I used some bizarre Bulgarian thing that I found in the foreign section of the supermarket. Add 3tbsp of cocoa powder and, before baking, place a berry of your choice in the batter and bake as usual.
The real winner in these is the frosting, however. Start with a regular buttercream but, again, substitute the milk/cream for raspberry syrup. Add cocoa powder to taste and try not to eat the frosting before you have a chance to decorate the cupcakes - it will be challenging. I used a more chocolatey version of this frosting for a cake earlier this week and it was like a delicious raspberry truffle; so feel free to add A LOT of cocoa powder. The strawberry on top just ties the whole berry thing together and adds a little tartness and freshness that’s just yum!