Sweet Heart Berry Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcake batter
- ⅔ cup self-rising flour
- 2 Tbsps cocoa powder
- ½ cup butter (softened)
- ½ cup golden caster sugar
- 2 large eggs
- For the icing and garnish
- ½ cup Jam
- 1.333 cups double cream
- Glitter (to sprinkle)
- Chocolate heart (to garnish)
How healthy are the main ingredients?
eggPreparation steps
1.
Pre-heat the oven to 180°C | 350F | gas 4. Line a 12 hole cupcake tin with pink cupcake cases.
2.
Combine all the ingredients for the batter in a large mixing bowl. Beat using an electric mixer until smooth; usually 2-3 minutes.
3.
Divide the batter between the cupcake cases and bake for 15-20 minutes until risen and a toothpick comes out clean from their centres.
4.
Remove from the oven and transfer to a wire rack to finish cooling.
5.
Meanwhile, press the raspberry jam through a sieve into a clean mixing bowl. Add the cream and whip until soft peaks form.
6.
Spread the tops of the cooled cupcakes with the raspberry jam. Sprinkle over some red sugar glitter and a few candy hearts before serving.
