Sweet Heart Berry Muffins
- 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?egg
Pre-heat the oven to 180°C | 350F | gas 4. Line a 12 hole cupcake tin with pink cupcake cases.
Combine all the ingredients for the batter in a large mixing bowl. Beat using an electric mixer until smooth; usually 2-3 minutes.
Divide the batter between the cupcake cases and bake for 15-20 minutes until risen and a toothpick comes out clean from their centres.
Remove from the oven and transfer to a wire rack to finish cooling.
Meanwhile, press the raspberry jam through a sieve into a clean mixing bowl. Add the cream and whip until soft peaks form.
Spread the tops of the cooled cupcakes with the raspberry jam. Sprinkle over some red sugar glitter and a few candy hearts before serving.