CHOCO­LATE HEART CUPCAKES

PREP + COOK TIME 1 HOUR (+ COOL­ING) MAKES 12

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Treats -

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

3 eggs

½ cup (125ml) milk 1 ta­ble­spoon ic­ing sugar

RASP­BERRY FROST­ING

40g but­ter, soft­ened

¼ cup (40g) frozen rasp­ber­ries,

thawed

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.

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