Valentine heart cupcakes | Women's Weekly Food

Name: Valentine heart cupcakes | Women's Weekly Food
Ingredients: Valentine cupcakes; 60 grams (2 ounces) dark (semi-sweet) eating chocolate, chopped coarsely; 1/2 cup (125ml) water; 90 grams (3 ounces) butter, softened; 1 cup (220g) firmly packed light brown sugar; 2 eggs; 2/3 cup (100g) self-raising flour; 2 tablespoons cocoa powder; 1/3 cup (40g) ground almonds; 100 grams (3½ ounces) frozen raspberries; 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 grams (5 ounces) ready-made red icing; 155 grams (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

www.womensweeklyfood.com.au

Delight your loved one with Valentine heart cupcakes filled with chocolate cake and fresh raspberries. Perfect for a sweet Valentine's surprise!

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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