Melting Heart Cupcakes
 
Prep time
Cook time
Total time
 
Plus cooling time
Author:
Recipe type: Snack
Serves: 4
Ingredients
  • 80g self-raising flour
  • 50g golden caster sugar
  • 50g unsalted butter, melted
  • 2tbsp low-fat natural yoghurt
  • 1 large egg, room temperature
  • 1/2tsp vanilla extract
  • 8 Lindt Lindor white chocolate truffles
  • 100g raspberries (defrosted if frozen)
  • 50g soft cream cheese
  • 3tbsp icing sugar
Instructions
  1. Preheat oven to 180C. Line muffin tin with 4 large cupcake cases. Mix flour, caster sugar and pinch of salt in large bowl.
  2. Stir together butter, yoghurt, egg and vanilla, then pour into flour; beat until smooth. Spoon into cases and bake for 8mins until risen but v soft. Take tray out and poke truffle into middle of each cake, followed by a raspberry. Bake for another 12-15mins until golden. Cool on wire rack.
  3. For frosting, melt remaining truffles in bowl over simmering water, stirring only once melted (don't worry if lumpy). Cool for few mins, then, using electric beaters, beat in soft cheese and 1tbsp icing sugar until smooth.
  4. Put remaining berries and icing sugar in small pan, mash, then boil for 2mins until jammy. Cool, then sieve into plastic food bag, discarding seeds.
  5. Cover cooled cakes with frosting. Snip corner off food bag, then squeeze raspberry coulis over each cake to decorate. Best iced on day of using/giving.
Nutrition Information
Calories: 441 Fat: 23.6g Saturated fat: 14.1g Carbohydrates: 50.8g Sugar: 37.6g Salt: 0.38g Fibre: 2.3g Protein: 6.3g
Recipe by tasty at http://tasty.haribotech.co.uk/?p=755