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

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.