Impressipe

A VALENTINE’S DAY TREAT YOU’RE GUARANTEED TO LOVE

Chocolate Cupcakes with Strawberry Frosting MAKES 6

PREP & COOK 1 HOUR RASPBERRY LAYER

■ 125g unsalted butter, chopped

■ ²⁄³ cup (100g)

Dark Choc Melts

■ 1 cup caster sugar

■ 1 egg

■ ²⁄³ cup self-raising flour

■ ¼ cup plain flour

■ 2 tblsps cocoa powder

■ Halved fresh strawberries, to decorate

CHOCOLATE HEARTS

■ ½ cup Dark Choc

Melts, melted

STRAWBERRY FROSTING

■ ½ x 250g punnet strawberries, chopped

■ 250g tub spreadable cream cheese

■ ½ cup icing sugar mixture

1 Line a 6-hole Texas muffin pan (¾-cup capacity) with muffin wraps.

2 Combine butter, chocolate, sugar and ½ cup water in a medium saucepan. Stir over a low heat until melted and smooth. Transfer to a large heatproof bowl. Cool slightly.

3 Whisk egg into chocolate mixture. Add combined sifted flours and cocoa. Whisk until smooth. Divide evenly among muffin wraps.

4 Cook in a moderately slow oven (160C) for 25 to 30 minutes, or until firm to touch. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool completely. 5 To make chocolate hearts, line an oven tray with baking paper. Place chocolate in a medium snap-lock bag. Squeeze into one corner. Twist bag. Snip tip. Pipe chocolate onto paper in heart shapes of different sizes. Stand until set. Gently peel hearts away from paper.

6 To make frosting, process strawberries in a food processor until pureed. Strain through a fine sieve. Discard seeds. You will need ¼ cup. Using a wooden spoon, stir cream cheese in a bowl until smooth.

Stir in sugar, then puree until combined.

7 Dollop frosting onto cakes. Decorate with strawberries and chocolate hearts.