RASPBERRY BUTTERCREAM CUPCAKE DELIGHTS

INGREDIENTS (MAKES 12) For the cupcakes:

◆ 1 batch chocolate cake batter For the buttercream:

◆ 175g unsalted butter, softened

◆ 375g icing sugar, sifted

◆ 200g raspberries To decorate:

◆ 12 mini heart-shaped biscuits, with chocolate icing

◆ Pink dragee balls 1 For the cupcakes: Preheat the oven to 180°C (160° fan), gas 4. Line a 12-hole cupcake tin with cupcake cases. 2 Prepare a batch of chocolate cake batter. Divide between the cases and bake for about 20-25min until risen and dry to the touch on top; a toothpick should come out clean from their centres. Leave to cool on a wire rack. 3 For the buttercream: Place the raspberries in a blender and purée until smooth. Pass the purée through a fine sieve into a bowl. 4 Beat the butter in a large mixing bowl until smooth and creamy, about 2min. Add the icing sugar in four parts, beating well between additions, until the buttercream is pale and thick. 5 Add the raspberry purée by the tablespoon, beating until smooth and uniform in colour; the buttercream should be pipeable without being too wet. Spoon into a piping bag fitted with a drop flower-shaped nozzle. 6 To decorate: Once the cupcakes are cool, pipe layered swirls of the buttercream on top. Garnish with the iced heart-shaped biscuits and pink dragee balls before serving.