Raspberry cupcake for your Valentine

Making your loved ones smile could sometimes be simpler than you think. Intangible gestures could be more precious than an expensive gift, be it jewellery, a gadget or anything else money can buy. Love is not how much money you are willing to part from, but care and support shown on a daily basis. The gift of time, the gift of thought, the gift of effort, the gift that only ones heart can provide is priceless.

If you are planning to eat out on the night of February the 14th, I suggest you cancel that plan and do something more meaningful. Most restaurants will most likely create a Valentine's fixed menu so no a la carte, prices will be doubled, restaurants will be packed, chefs could be stressed out and you could even be given a two hours turnover time. So why bother. Try making your loved ones a special meal in the comforts of your home instead and finish off with this beautiful heart-shaped cupcake I have recipe ready for you below. These cupcakes can be made ahead of time and kept in the fridge to minimise stress on a week night once you get home from work.

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For those of you who still can't find the courage to utter the three words, these heart-shaped cupcakes with oozing white chocolate should do the job. At least for now.

Raspberry heart cupcake 1 | The Trishaw

"You will be surprised at how sometimes, the smallest gesture could outshine the most expensive gift."


adapted from Palachinka
Makes 8


  • 3 tbs seedless raspberry conserve
  • 3 eggs (seperate yolk)
  • 90g plain flour
  • 65g sugar
  • 8 squares white chocolate


1.  Preheat oven to 200°C. Grease and flour the cupcake pan.
2.  Puree the raspberries in a blender and pass the puree through a sieve to remove the seeds.
3.  Whisk the egg yolk and sugar until pale and fluffy.
4.  Fold in the raspberry puree and flour to incorporate.
5.  Beat egg whites until stiff.
6.  Fold the stiffen egg white into the egg yolk and flour mixture very gently until just combined.
7.  Place a square of chocolate on each filled cupcake mould. Press the chocolate in half way with a toothpick. 
8.  Bake for about 7-8 minutes.
9.  Check by inserting a toothpick into the cupcake. It is ready when toothpick comes out clean. 
10. Let cakes cool on wire rack.


  • Decorate the cupcakes however you like them.
  • Although these tastes good on its own, an addition of rose cream will do it wonders.

Raspberry heart cupcake 2 | The Trishaw

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  1. I love the way you have dressed up the cupcakes. How can I get in touch with you about your recipes. It's regarding a feature we are running for Valentine's week.

  2. Thanks, I am glad you loved it. Please contact me at aipheng@thetrishaw.com