Heart of Raspberry Cakes {recipe}

The very gooey brownies are now all eaten and there is no Nutella left in the house  - probably a good thing for my calorie intake. The baby is now allowing me sweet treats - it had been only savoury snacks for 4 months. By mixing a few recipes, and what I actually had in my fridge - I came up with this Heart of Raspberry cupcakes recipe.  

Not sure there are really cupcakes but it is the nearest to what these little ones taste like. 

Here is the recipe (to make 6 big ones)

I made a smaller version of these by using the same ingredients and measures  - but for 12 cupcakes - you get a raspberry sponge cake layer at the bottom of the cupcakes. 

To make hearts of raspberry: blend a pack of fresh raspberries and freeze the mixture in a ice cubes tray. 

Ingredients for the cupcake mixture (taken from BBC food website)

• 110g/4oz butter, softened at room temperature
• 110g/4oz caster sugar
• 2 free-range eggs lightly beaten
• 1 tsp vanilla extract
• 110g/4oz self-raising flour
• 1-2 tbsp milk

Icing: melted white chocolate with crunchy bits (I suppose you can use whatever you want but I liked the combination of raspberry, vanilla and white chocolate) 

How to make these? 

1. Preheat the oven to 180C and line a 6-hole muffin tin with paper cases

2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract. 
3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. 
4. Spoon mixture into the paper cases until they are half full
5. Add a frozen heart of raspberry in each case
6. Spoon the rest of mixture on top of the frozen heart of raspberry
7. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
8. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack
9. Add your choice of icing

Let me know whether you try these, I would love to know. 

Bon Appétit!