Pink & brown cupcakes

1.Preheat oven to 180°C/350°F. Line 30 holes from three 12-hole (2-tablespoon/40ml) deep flat-based patty pans with paper cases.

2.Stir chocolate and milk in small saucepan over low heat until smooth.

3.Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl. Stir in sifted flour and cocoa, ground almonds, then warm chocolate mixture; fold in raspberries. Divide mixture into paper cases.

4.Bake cakes about 25 minutes. Stand cakes in pan 10 minutes before turning, top-side up, onto wire rack to cool.

5.Meanwhile, to make meringue butter cream; place egg whites and sugar in medium bowl over a medium saucepan of simmering water; beat with hand-held beater about 3 minutes or until sugar is dissolved. Remove from heat; beat, on high speed, about 10 minutes or until frosting is thick. Beat in butter, in batches, until combined between additions. Beat in extract and few drops food colouring.

6.Spoon meringue butter cream into piping bag fitted with 2cm fluted tube. Pipe meringue butter cream onto cakes.