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Categories:
semi-sweet chocolate butter brown sugar eggs flour cocoa ground almonds frozen raspberries chocolate prepared fondant raspberry powdered sugar fondant
Viewed: 15 - Published at: a year agoIngredients
- 2 oz semi-sweet chocolate, coarsely chopped
- 6 tbsp (3/4 stick) butter, softened
- 1 cup firmly packed brown sugar
- 2 None eggs
- 3/4 cup self-raising flour
- 2 tbsp unsweetened cocoa powder
- 1/2 cup ground almonds
- 1 cup frozen raspberries
- 2 lbs chocolate prepared fondant
- 1/3 cup raspberry jam, warmed and strained
- 1/2 cup powdered sugar
- 5 oz red prepared fondant
- 5 oz white prepared fondant
- 5 oz pink prepared fondant
Method
- Preheat the oven to 325°F. Line 6-cup Texas or 12-cup standard muffin pan with paper liners.
- Combine chocolate and 1/2 cup water in small saucepan; stir on low heat until smooth.
- Beat butter, brown sugar and eggs in large bowl with electric mixer until just combined.
- Stir in combined sifted flour and cocoa, then ground almonds and warm chocolate mixture. Fold in raspberries. Spoon batter into prepared muffin pan, smoothing surface.
- Bake large cupcakes about 55 mins, small cupcakes about 45 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
- Remove paper liners from cupcakes. On a surface dusted with sifted cocoa, knead chocolate fondant until smooth. Roll out to a thickness of 1/8 inch. Cut out rounds large enough to cover tops of cupcakes.
- Brush cakes with jam; cover cupcakes with chocolate fondant.
- Roll each colored fondant to a thickness of 1/8 inch. Using heart-shaped cutters of varying sizes to suit size of cupcakes, cut out hearts from fondant.
- Decorate cupcakes with fondant hearts, brushing each with a little water to secure to each other.
