PREP + COOK TIME 1 HOUR (+ COOLING)
150g (1 cup) self-raising flour
75g (½ cup) plain flour
35g (⅓ cup) cocoa powder
165g (¾ cup) caster sugar
185g butter, softened
125ml (½ cup) milk
1 tablespoon icing sugar
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.
Blend or process ingredients until smooth.