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 ...

This light and fluffy raspberry traybake cake is packed with fresh fruit and a hint of coconut. It's topped with a delicious vanilla buttercream and raspberry jam. It is perfect for a bake sale or ...

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 ...