Heart cupcakes - recipe

Ingredients

Recipe , Cupcakes , Heart

1

Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake trays with 12 paper cupcake cases.
2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) beaten
3
Stir in the flour and vanilla extract until smooth.

For this step you'll need:
- 150g Self-raising white flour
- 1tsp Vanilla extract
4

Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
5

Allow the cupcakes to cool completely.
6
To make the buttercream, mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary.

For this step you'll need:
- 50g Butter (unsalted)
- 200g Icing sugar
7

Place butter cream in a large piping bag fitted with a large star shaped nozzle.
8
To make the hearts, roll out a little of the sugar paste icing and use a heart shaped cutter to cut out the shapes. Then place them carefully on top of the cakes just before serving (they can be made in advance and allowed to dry on paper for a day or two).

For this step you'll need:
- Sugar paste icing red and blue
9

The cakes will keep for 3-4 days in a cake tin.

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