These classic cupcakes with a valentine’s twist are a perfect treat for a loved one this Valentine’s Day. Enjoy!
Makes 12 cupcakes
175g softened butter
175g caster sugar
175g plain flour (sieved)
1 1/2 teaspoons baking powder
2 tablespoons milk
400g icing sugar (sieved)
125g softened butter
3-4 tablespoons of milk
red food colouring
100g plain chocolate
Hundreds and thousands
For the chocolate hearts:
- Break the chocolate in to small pieces and melt in a heatproof bowl over a pan of barely simmering water. Make sure the water does not touch the bottom of the bowl. Stir until fully melted.
- Gently tip the chocolate mixture on a piece of greaseproof paper (shiny side up) and smooth out the best you can.
- Sprinkle on the hundreds and thousands – as few or as many as you would like.
- Leave to set
For the cupcakes:
- Preheat your oven to 170 degrees celsius/340 degrees fahrenheit.
- Place the sugar, eggs, butter, flour, milk and baking powder in to a bowl and mix with an electric whisk or wooden spoon until you have a soft and creamy mixture with a good dropping consistency.
- Line a cupcake tin with 12 cupcake cases and add an even amount of mixture to each.
- Place in the preheated oven and bake for 20-22 minutes – until springy to the touch.
- Leave to cool on a wire rack.
For the icing:
- Place the butter into a bowl and add the icing sugar in gradual stages, whilst whisking with an electric whisk or wooden spoon. When you add the last spoonful of icing sugar, add the milk at this stage. I find this way causes less mess!
- Whisk/beat until you have a very smooth and thick mixture.
- I iced my cupcakes in two different ways. If you want to pipe on two toned icing then split the icing in to two bowl and add a few drops of the red food colouring into one of the bowls and mix. I used a 1M icing nozzle and filled my piping bag one one side with the pink mixture and on the other side with the uncoloured mixture. Pipe swirls going from the outside to the inside to create height. Alternatively add your food colouring to the entire mixture and beat together. Then using a pallete knife, spread this carefully on to the cupcakes.
- Ensure the chocolate is at room temperature (this is imperative or the chocolate will crack and break) and using a heart cutter, cut out 12 hearts.
- Place gently but firmly in the top of your icing.
Enjoy and let me know if you have a go at making these!
The dancing baker