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Easter Basket cupcakes

http://www.notquitenigella.com/2008/03/21/easter-basket-cupcakes/

Double chocolate raspberry cake

* 60g dark eating chocolate, chopped coarsely
* 1/2 cup (125ml) water
* 90g butter softened
* 1 cup (220g) firmly packed brown sugar
* 2 eggs
* 2/3 cup (100g self raising flour
* 2 tablespoons cocoa powder
* 1/3 cup (40g) almond meal
* 100g frozen raspberries

Royal icing

* 500g pure icing sugar
* 2 egg whites
* 1 teaspoon lemon juice
* brown food colouring

Decorations

* sugared almonds or mini chocolate eggs

1. Preheat oven to moderately slow 170c/150 fan forced. Assemble cupcake liners on tray and double case them (to ensure that they hold their shape, place one liner within another)

2. Combine chocolate and water in small saucepan, stir over a low heat until smooth

3. Beat butter, sugar and eggs in small bowl with electric mixer until just combined

4. Stir in sifted flour and cocoa, almond meal, then warm chocolate mixture, fold in raspberries. Divide mixture among cases, smooth surface.

5. Bake cupcake about 30 minutes if you’re using the larger ones like I did (smaller ones will take 20 minutes or so)

6. Once cakes are cooled pipe royal icing around cakes in two lots using a basket tip (I used a small star tip as my store had sold out of basket weave tips). Pipe one vertical line from the top of the case to the bottom, followed by short horizontal lines across the long vertical line. The horizontal lines should be a tube-width apart. Pipe the next long vertical line at the end of the previous short horizontal lines. Pipe short horizontal lines into the gaps, between the two vertical lines. Repeat previous steps, continuing the basket weave design until the design meets with the starting point. It will take a long time and I let one half set overnight before doing the other half.

7. Fill baskets with sugared almonds or chocolate eggs.