Chocolate Heart Cupcakes
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PREP + COOK TIME 1 HOUR (+ COOLING)
MAKES 12

150g (1 cup) self-raising flour

75g (½ cup) plain flour

35g (⅓ cup) cocoa powder

165g (¾ cup) caster sugar

185g butter, softened

3 eggs

125ml (½ cup) milk

1 tablespoon icing sugar

 RASPBERRY FROSTING

40g butter, softened

40g (¼ cup) frozen raspberries, thawed

160g (1 cup) icing sugar

 

1     Preheat oven to 180°C/160°C fan. Line a 12-hole (80ml/⅓-cup) 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 60g (¼-cups) of mixture into 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.