Chocolate Cupcakes Topped with Red Chocolate Frosting


Ahhh, these cupcakes. I was looking forward all day to making them and I knew exactly how they should be–perfect. Well, it didn’t work that way 😉

It was suppose to be a simple, fun project but it turned out to be rather frustrating. First the batter was too thick (I added too much flour) and then I couldn’t get the right color of pink frosting (I wanted a light pink frosting, but I messed up on the dye. In the end, I mixed some cocoa powder in and got this reddish color.) If it wasn’t for the white pearls which help the cupcake’s appearance, and the fact that the cupcakes taste so delicious, I wouldn’t be writing about them!

I used this chocolate cake recipe. It is our favorite chocolate cake recipe–truly the BEST. It made about two dozen cupcakes; each pan took maybe twenty minutes to bake. I made the frosting from a cream cheese base…but lets not talk about the frosting because it isn’t the color I had in mind.

The cupcakes are quite rich, but it is hard to stop at one. I definitely want to try making them again, so I hope my family eats them up fast!


Thank you for visiting A Homespun Country Life!



Guest Post: Chocolate Raspberry Cupcakes and Raspberry Smoothie

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We’ve asked our friend Hannah, whose blog is Spinach is GOOD for You, to write a Valentine’s Day themed guest post. On her blog, she shares tips and tricks for fitness and a healthy lifestyle and healthy recipes. Hannah does a lot of research for each post, so she learns right along with her readers. 🙂

Here is what she says about the chocolate raspberry cupcakes she is sharing with us today: “They are a healthier spin on some cupcakes I saw recently. Though they aren’t as healthy as…. say, eating a handful of carrots, they are still a healthier option. I love chocolate and raspberries so it was natural for me to put them together into a delicious cupcake! I hope you like them!

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Who doesn’t love chocolate and raspberries? I mean, they’re delicious and when combined together it’s like a party in your mouth!! This recipe is super fun, easy and prefect for Valentine’s Day!


2 ½ cup Almond Flour

¾ tsp Baking Soda

¼ tsp Salt

¾ cup Honey

4 Eggs

1 tsp Vanilla

¾ cup Cocoa Powder

1 cup Frozen Raspberries


2 Egg Whites

1/3 cup Honey

¼ tsp Lemon Juice

½ tsp Vanilla

1 ½ tbs. Raspberry Puree


Raspberry Puree:

½ Cup Frozen Raspberries

½ tbs. Lemon Juice.


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All right, let’s get started! First you want to make the raspberry puree so it has time to cool! Measure out the ½ cup of frozen raspberries and ½ tbs. of lemon juice into a small sauce pan. You need to heat this until it is boiling. Once it is hot, use a fork to mash it all up to a nice paste!

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Then you want to press this through a strainer so that you are left with a nice thick juice! Save the seeds for the end!!

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Oh my goodness…. I could eat that whole bowl right now!!!

Set that aside in the fridge for it to cool.

Now we need to make our cupcakes!! Preheat the oven to 325 F. Combine honey, melted coconut oil, eggs and vanilla in a bowl and beat until it is frothy. Then add the dry ingredients and beat for about a minute. Turn off the beaters and fold in the frozen raspberries. Line a cupcake pan with liners (Or you can grease it) and spoon about 2 tbs. worth into each cup.

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I am using silicone cupcake liners that we got at Hobby Lobby a few years ago.

Bake these for 20-23 minutes. You will know they are done when you can press gently on the top of a cake and it springs back up!

Let the cakes cool for 5 minutes and remove them from the pan. If you are using any liners at all leave the liners on until the cakes are completely cool!


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The house smells so good at this point! Don’t let yourself skip the icing and eat all the cupcakes now! Wait for the icing, it’s totally worth it!


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For the icing, place the egg whites, vanilla and lemon juice in a bowl. Heat the honey over the stove until it is boiling. Beat the egg/lemon juice/ vanilla mixture until it has a light frothy-foam on top. Then, with the beaters running on low, pour the hot honey into the eggs. Beat this mix for about 10-15 minutes until it has formed soft but stable peaks.


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Then pour in the now-cooled raspberry puree and gently FOLD it in. Do not use the beaters at this stage. Once it is combined, spoon it into a large zip lock bag and place in the fridge.

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Now is the time I use to clean up my mess and get a place ready for the decorating. You need to have a flat surface to make the frosting easier. I like to use a cooling rack to rest my cupcakes on so they can drip on to the counter if necessary.

Now it’s time for the fun part! Frosting and decorating the cupcakes! I suggest getting some fresh raspberries out and washing and drying them.

Take the frosting out of the fridge and cut a medium size hole in one end. This will serve as your piping bag


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Now you can frost your cupcakes in any way you want. I used a mixture of swirls, dots, blobs and so on. Add a raspberry (Or kissy-lip shaped sprinkles) and your cupcakes are done!

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Now, what about those seeds we saved from the raspberry puree? Well, it’s time to get those out again! We are going to make a simple but delicious smoothie everyone is sure to love!

All you need is:

A ripe banana

Raspberry seeds from puree

Splash of coconut water (Or just plain water)


Blend this all up and you have yourself a yummy Valentine’s Day themed smoothie!

Add a straw… or two!! *Wink* and share with a special someone or enjoy by yourself!

I hope you have enjoyed these Valentine’s Day Cupcakes as much as I did! A big Thank You to the Homespun Girls for asking me to guest post on their blog! I hope you all will check out my blog and give me feed-back on what you think!

Keep it Healthy and Safe!

H. Banana from Spinach is GOOD for You!


Thank you, Hannah!


Bread Basket Napkins for Valentine’s Day


These lovely Valentine’s Day bread basket-sized napkins are available on our shop, the Country Bluebird.

We like to use our napkins like this for lining any serving basket or plate that we want to pile high with slices of fresh homemade bread, fluffy biscuits, buttery rolls, or beautifully frosted Valentine’s Day cookies.

Candy hearts are such a classic, and the napkin above captures the fun and brightness of the favorite treat. How sweet!



This Victorian-themed napkin is so full of romance and charm. I love the script on the post cards, and the red roses add an extra romantic touch.



This bread basket napkin has everything one could ever dream of… a bright red background, gorgeous pink cupcakes, sprinkles, hearts, x’s and o’s. It’s perfect!


Thank you for visiting A Homespun Country Life!

~Kerstin, Elisabeth, and Gabrielle



St. Patrick’s Day Cupcakes


These yummy, green cupcakes are the perfect way to celebrate St. Patrick’s Day. You know, that time of year when everyone has shamrock plants and you see little green people with long red beards sneaking around. That is, you might see them. I never have.

At our house, St. Patrick’s Day gets a little bit more attention than most of the other “minor” holidays for two reasons. First, it’s Mom and Dad’s wedding anniversary; and second, because we have a bit of Irish in our blood from a few generations ago.


Combine dry ingredients.



Whisk together wet ingredients.



Add wet ingredients to dry ingredients… or the other way around,  it doesn’t matter. : )


And beat it until well-blended.


Spoon batter into regular-sized cupcake liners, until about three-fourths full. This recipe makes just a bit more than 1 dozen cupcakes for me.


Bake at 375 degrees for 18-22 minutes. You want them to be done, so they don’t fall or do something dangerous like that.


Then mix up your favorite cream cheese frosting and make them beautiful!


St. Patrick’s Day Cupcakes

1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups 2% milk
1/2 cup canola oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting

In a large bowl, combine the dry ingredients. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes. Yield: 1 dozen.

Leave us a comment and tell us what you are doing for St. Patrick’s Day this year!

Thank you for visiting A Homespun Country Life!