Aperitivo Fairy Cakes
- For the cupcakes
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pink Grapefruit (juiced and zest finely grated)
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12 hole cupcake tin with cupcake cases.
Combine all the ingredients for the cupcakes in a large mixing bowl. Beat with an electric mixer until you have a smooth batter; 1-2 minutes usually.
Divide the batter evenly between the cases and bake for 15-20 minutes until golden and risen. Remove from the oven and leave to cool on a wire rack.
Prepare the icing as the cupcakes are cooling; combine the butter, icing sugar, pink grapefruit juice and Campari in a large mixing bowl. Beat until smooth and thoroughly mixed. Spoon into a piping bag fitted with a large star nozzle.
When the cupcakes are cool, pipe the icing on top in swirls. Decorate with the sprinkles and candy hearts before serving.