If there’s one dessert that never fails to impress and satisfy my sweet tooth, it’s these raspberry chocolate lava cupcakes.

To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate. To make the sauce, gently heat the raspberry jam ...

This timeless treat boasts coconut milk-infused cake layered with raspberry jam and topped with a light, fluffy (and quick!) frosting. Grace Parisi a former senior test kitchen editor for Food ...

For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the remaining ingredients, except the raspberry jam, and mix until well combined. Spoon the mixture into the cases and ...

1. Mix the raspberry jam and champagne together in a bowl. 2. Using an apple corer, core out the centre of each cooled cake. 3. Using a teaspoon, fill the cored out cake with the champagne jam ...

Bake for 20 minutes. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.

This grown-up big pink cake is officially as perfect on the ... Between the coziness of the coconut, the bright fruitiness of the raspberry jam, the natural beauty of the freeze-dried raspberries ...