CHOCOLATE HEART CUPCAKES
PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 12
1 cup (150g) self-raising flour ½ cup (75g) plain flour
1/3 cup (35g) cocoa powder ¾ cup (165g) caster sugar 185g butter, softened
½ cup (125ml) milk 1 tablespoon icing sugar
40g butter, softened
¼ cup (40g) frozen raspberries,
1 cup (160g) icing sugar 1 Preheat oven to 180°C/160°C fan. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2 Sift flours and cocoa into a large bowl of an electric mixer, add caster sugar, butter, eggs and milk; beat on low speed until ingredients are combined. Increase speed to medium; beat until mixture is smooth and has changed to a paler colour. Drop ¼-cups of mixture into paper cases.
3 Bake for 20 minutes or until cakes spring back when touched. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
4 Make raspberry frosting.
5 Carefully cut the top off each cupcake. Using a 4cm heart-shaped cutter, cut heart shapes from cake tops; reserve cake tops. Sprinkle heart shapes with sifted icing sugar.
6 Spread 2 teaspoons of raspberry frosting over each cake. Replace cake tops, then top with hearts, using picture as a guide.
RASPBERRY FROSTING Blend or process ingredients until smooth.