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Hearts and Dots Cupcakes

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Hearts and Dots Cupcakes
Difficulty:
advanced
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h.
Ready in
0
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Ingredients

for
12
For the cupcakes
1 ½ cups
¾ cup
superfine caster sugar
1 teaspoon
3
½ cup
plain Yogurt
¾ cup
butter (melted)
To decorate
3 tablespoons
Apricot Jam (warmed)
1 ¼ cups
white satin Sugar paste
For the icing
2 ¼ cups
1 ¼ cups
¼ teaspoon
1 tablespoon
1 teaspoon
3 cups

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Mix the flour and sugar together in a mixing bowl.
3.
Beat together the eggs, vanilla and yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin, then place on a wire rack to cool completely.
5.
To decorate: roll out the sugarpaste on a surface dusted with icing sugar. Cut out rounds with a cutter, the same diameter as the cakes.
6.
Brush the tops of the cakes with jam. Place a sugarpaste round on each cake.
7.
For the icing: in a large pan, combine the sugar, water and cream of tartar. Bring to a boil stirring constantly until the sugar dissolves.
8.
Reduce the heat, stirring occasionally to prevent sticking and boil steadily for 8-10 minutes. Remove from the heat and cool without stirring for 30-40 minutes.
9.
Stir in the lemon juice and vanilla. Sift in the icing sugar and beat until smooth.
10.
Spoon into a piping bag and pipe dots and hearts on the cakes. Leave to set.