Step 1

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 5 - 6 tbsp.Allow to cool.

Step 2

Pre-heat the oven to 355 ºF (180 ºC) and line the cupcake baking tin with cupcake liners.

Step 3

In a small bowl, mix together the egg whites, yogurt or sour cream, milk, raspberry reduction and vanilla paste. Set aside.

Step 4

Sift together the gluten free flour blend, xanthan gum, baking powder and beetroot powder. Add in the sugar and salt, and mix well.

Step 5

Add the softened butter to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachment, whisk the butter into the dry ingredients until you get small, pea-sized pieces.

Step 6

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Step 7

Evenly distribute the cupcake batter among the cupcake cases – they should be each about 3/4 filled.

Step 8

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 - 22 minutes or until an inserted toothpick comes out clean.

Step 9

Allow to cool.

Step 10

In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

Step 11

Add the powdered sugar, and beat for a further 5 minutes.

Step 12

Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

Step 13

Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

Step 14

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the raspberry jam.

Step 15

Pipe the chocolate buttercream frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Step 16

Sprinkle with crushed freeze-dried raspberries, and top with heart-shaped pink cookies or other decorations of choice.

Step 17

Enjoy!

Step 18

The raspberry & chocolate Valentine's cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.