Name: Valentine heart cupcakes
Cook time: 105 min
Total time: 105 min
Ingredients: Valentine cupcakes; 60 gram (2 ounces) dark (semi-sweet) eating chocolate, chopped coarsely; 1/2 cup (125ml) water; 90 gram (3 ounces) butter, softened; 1 cup (220g) firmly packed light brown sugar; 2 eggs; 2/3 cup (100g) self-raising flour; 2 tablespoon cocoa powder; 1/3 cup (40g) ground almonds; 100 gram (3½ ounces) frozen raspberries; 2 tablespoon cocoa powder; 1 kilogram (2 pounds) ready-made chocolate icing; 8 centimetre (3 inch) round cutter; 1/3 cup (110g) raspberry jam, warmed, strained; 1/2 cup (80g) icing (confectioners’) sugar; 155 gram (5 ounces) ready-made red icing; 155 gram (5 ounces) ready-made white icing; pink food colouring; 5 centimetre , 4.5cm and 3cm (2 inch, 1.5 inch and 1 inch) heart-shaped cutters

Ingredients

Valentine cupcakes

60 gram (2 ounces) dark (semi-sweet) eating chocolate, chopped coarsely

1/2 cup (125ml) water

90 gram (3 ounces) butter, softened

1 cup (220g) firmly packed light brown sugar

2 eggs

2/3 cup (100g) self-raising flour

2 tablespoon cocoa powder

1/3 cup (40g) ground almonds

100 gram (3½ ounces) frozen raspberries

2 tablespoon cocoa powder

1 kilogram (2 pounds) ready-made chocolate icing

8 centimetre (3 inch) round cutter

1/3 cup (110g) raspberry jam, warmed, strained

1/2 cup (80g) icing (confectioners’) sugar

155 gram (5 ounces) ready-made red icing

155 gram (5 ounces) ready-made white icing

pink food colouring

5 centimetre , 4.5cm and 3cm (2 inch, 1.5 inch and 1 inch) heart-shaped cutters

Method

Valentine cupcakes

1.Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Combine chopped chocolate and the water in small saucepan; stir over low heat until smooth.

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

4.Bake about 45 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Remove paper cases from cold cakes.

5.On a surface dusted with sifted cocoa, knead chocolate icing until smooth. Roll out until 5mm (¼ inch) thick. Using cutter, cut 8cm rounds from icing. Brush cakes with jam; cover cakes with chocolate rounds.

6.On a surface dusted with sifted icing sugar, knead red and white icing, separately, until smooth. Use food colouring to tint 100g (3. ounces) of the white icing pink and remaining white icing a paler pink.

7.Roll each coloured icing to a thickness of 5mm (¼ inch). Using heart-shaped cutters, cut out hearts from icings using picture as a guide.

8.Decorate cakes with hearts; brush each with a little water to secure to the other.

This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 55 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Valentine cupcakes

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