Bloody Raspberry Muffins

In a small saucepan, combine raspberries, sugar, and water.

Cook over medium heat for 5–8 minutes, stirring occasionally, until raspberries break down.

Divide the coulis: pour ⅔ into small silicone moulds or an ice cube tray and freeze at least 1 hour (this will be your insert).

Keep the remaining coulis refrigerated — you’ll drizzle it at the end for a “bloody” effect.

Preheat oven to 220°C (425°F).

In a large bowl, beat eggs with sugar until light and foamy.

Mix in softened butter.

In a separate bowl, combine flour and baking powder.

Alternate adding flour mixture and milk into the egg mixture, stirring until smooth.

Line a muffin tin and fill each liner halfway with batter.

Place one frozen raspberry insert cube into the centre of each muffin

Cover with a little more batter, filling each about ¾ full.

Bake for 15 minutes or until golden. Cool completely.

In a bowl, whip cold cream until it begins to thicken.

Add powdered sugar, vanilla, and red food colouring.

Continue whipping until stiff peaks form.

Transfer to a piping bag with a fluted tip and refrigerate until ready to use.

In a small saucepan, melt sugar over medium heat (do not stir).

Once amber in colour, remove from heat and quickly stir in food colouring.

Pour onto parchment or silicone mat and spread thinly.

Let cool completely, then break into shards to resemble broken glass.

Pipe whipped cream on top of each cooled muffin.

Drizzle reserved raspberry coulis over the cream for a bloody effect.

Decorate with shards of red caramel “broken glass".

Chill until ready to serve.