Quick & Easy

Sweetheart cupcakes

sweetheart cupcakes
6 Item
20M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas (¾ cup/180ml) or 12-hole standard (⅓ cup/80ml) muffin pan with paper cases.
2.Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk, in two batches.
3.Divide mixture evenly between two bowls. Tint one mixture pink, leave other mixture plain. Drop alternate spoonfuls of the two mixtures into cases.
4.Divide jam among cakes, pull a skewer backwards and forwards through mixtures for a swirling effect, smooth surface.
5.Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
6.On surface dusted with sifted icing sugar, knead fondant until smooth. Tint fondant with pink colouring, knead into fondant only until marbled. Roll out fondant to a thickness of 5mm. Cut out rounds large enough to cover tops of cakes.
7.Blend vodka with petal dust. Using a fine paint brush, paint mixture onto a heart-shaped rubber stamp, press lightly onto fondant rounds. Pinch edges of rounds with fingers.
8.Brush tops of cakes with jam, top with stamped rounds.

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