Wed, 14 February 2018
RECIPE
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Cupcakes:
8oz/225g butter (softened)
8oz/225g caster sugar
12oz/350g self-raising flour
4-5 large eggs
Topping:
6oz/175g softened butter
12oz/350g icing sugar
½ teaspoon vanilla extract
1 dessert-spoon boiling water
Garnish: (optional)
3 tablespoons raspberry jam
6oz/175g roll out icing
Food colouring
METHOD
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Preheat the oven to 180C/350F/Gas Mark 4
Fill a 12 cup muffin tray with muffin papers
In a large mixing bowl cream the butter and sugar in a large mixing bowl until they are light and fluffy. Add in the eggs to the mixture.
Sieve the flour into the buttery mixture.
Return the mixture to the machine and continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.
Divide the mixture between the 12 muffin cases and pop the tray into the oven for approximately 20 minutes or until golden brown.
Allow to cool whilst making the butter icing topping.
Place the softened butter and icing sugar into a large mixing bowl with the vanilla essence and cream until light and fluffy.
Add in the boiling water to get an extra smooth and light consistency.
Meanwhile kneed a little food colouring into the roll out icing to colour it.
Sometimes i divide it in pieces and dye the icing a variety of colours.
Roll out the icing and cut out a series of small hearts from the icing.
Leave on a tray lined in parchment and allow to firm up.
Remove a small piece of the bun from the top of each.
Using a piping bag, pipe some raspberry jam into the hole and then, using the same piping bag pipe a large swirl of icing on top of each cupcake and then top with a coloured heart.
Store in an airtight container until required.
