Preheat the oven to 180°C (fan). Line a 12 hole cupcake baking tray with cupcake cases.
Make up the cake mixture as per the instructions on the box using the eggs, vegetable oil and water.
Divide the mixture between the cupcake cases.
Bake for 16-18 minutes and leave to cool on a wire rack.
To make the buttercream:
Beat the butter until soft, pale and fluffy.
Beat in the icing sugar in stages until the buttercream is smooth.
Divide the buttercream between two bowls.
Melt the white chocolate and fold into one of the bowl of buttercream.
Mix 1 tsp dried raspberry powder into the other bowl of buttercream.
Fit a piping bag with a large star nozzle. Fill one side of the bag with white chocolate buttercream and the other side with raspberry buttercream. This will create a lovely two-tone effect when piped.
To make the shortbread hearts:
Make the shortbread hearts as per the instructions on the box using the butter.
Decorate by coating one side in icing and dipping into the sprinkles.
To decorate the cupcakes:
Pipe a swirl of buttercream on top of each cupcake.
Finish by gently pushing a shortbread heart into the buttercream.
We'd love to see your divine creations! Share them with us using #naturalrebellion on social media.