Romantic Buttercream Fairy Cakes

For the biscuits: Preheat the oven to 180°C(160°C fan)|350F|gas 4 and line a large baking tray with

greaseproof paper.

Cream together the butter and sugar in a mixing bowl until fluffy. Beat in the flour, bicarbonate of soda and vanilla extract and knead for 2-3 minutes. Roll out to the dough to ½ cm|1/4" thickness on a floured surface.

Use a small heart-shaped cutter to cut out 18 heart shapes. Arrange them on the baking tray, spaced apart, and bake for 12 - 15 minutes until golden on top and set. Remove to a wire rack to cool.

For the cupcakes: Line a mini cupcake tin with 18 mini cupcake cases. Beat together the margarine, caster sugar, flour, eggs, and vanilla extract in a large mixing bowl until pale and smooth; 3 minutes.

Divide the batter between the cupcake cases and bake for 15 - 18 minutes until golden, risen, and springy to the touch.

Remove to a wire rack to cool. To prepare the icing, beat the butter with an electric whisk until pale. Beat in 50 g of the icing sugar at a time, stirring and then beating on high for 10 seconds with each addition. Beat in the vanilla extract and cream to loosen.