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Preheat oven to 350 degrees. Cream butter in a large mixing bowl. Add sugar, eggs and Fustini's Cara Cara Cream Vanilla balsamic. Mix well, approximately 3 minutes on medium speed, scraping sides of the bowl often. Sift dry ingredients together (flour, cocoa, baking soda, baking powder and salt) in a separate bowl. Add dry ingredients to the first bowl, alternating with the water (always begin and end with dry ingredients).
Fill cupcake liners 1/2 full. Add 1/2 teaspoon of Fustini's Raspberry balsamic to each filled liner and swirl into batter with a toothpick or tip of a knife. Bake for 20 minutes.
Remove cupcakes from the oven and immediately poke holes in the top of each cake. Using a pastry brush, liberally brush each cupcake with more Raspberry balsamic. Cool on a wire rac.
When cooled, top each cupcake with your favorite buttercream frosting recipe. A fresh raspberry buttercream with fresh berries is recommended.
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