Iced Heart Cupcakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup cream (48% fat)
- 2 eggs
- pink Food coloring
- 1 cup superfine caster sugar
- 1 tsp vanilla extract
- 1.333 cups all-purpose flour
- ¼ tsp salt
- 1 ½ tsps Baking powder
- For the raspberry buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- 4 Tbsps Raspberries
- To decorate
- pink heart Sugar paste
- crystallized Rose petal
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.
Whisk the cream in a mixing bowl until thick but not stiff.
3.
Add the eggs one at a time until incorporated. Whisk in the colouring, sugar and vanilla.
4.
Sift in the dry ingredients and gently fold in, until blended.
5.
Spoon into the paper cases and bake for 15-20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the raspberry buttercream: beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth. Rub the raspberries through a sieve into the mixture and beat well.
7.
Spoon into a piping bag and pipe a generous swirl on top of each cake.
8.
Place a sugar heart on top of each cake. Decorate the serving plate with sugarpaste hearts and crystallised rose petals.
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