Valentine’s Sugarpaste/Fondant Hearts Vanilla Cupcakes
It’s all pink, fluffy, and lovey dovey on my blog right now. Which I guess is very apt with tomorrow being the day of [barry white voice] Luuurrvvee!
I’mma behind on blogging lately. Bad me! I actually baked these cupcakes about 3 days ago and decorated 2 days ago. I better get my arse moving since I’ve got more cakey goodness to share too, Oooo!
I decided to go with something different this time and bust out the freebie matching heart cutters I received from a great baking mag. I still have a lot of tools I’ve bought which I haven’t used. I’m blaming it on being tool overwhelmed!
I decided I’d go for vanilla cupcakes then in my head there was the idea of having a white sugarpaste fondant disc on top of the cupcakes which I put a square stitch effect (which you sadly can’t see in the photos, unless you stare). Then I was going to go for red gum paste hearts with a white heart cut out inside the larger heart, still following?
After I did this, I dug out the black paste food colouring and made myself some black gumpaste and thought that the little red hearts that were left over from cutting out of the larger hearts would go to waste so I thought black and red would make some nice contrasting colours too. And now looking, I do think I like the contrasting black, white and red cupcakes better myself!
For the final touch, I piped some white royal icing around the edge of the larger heart. I think the white piping looks great on the black heart. I only wish that I used a smaller tip to get a smaller dot. Finished off with a silver dragee.
I made 36 cupcakes in total and they’re all gone but 4! Obviously my family needs to join CA (Cake Anonymous)!
Vanilla Cupcakes Recipe
Prep Time: 10 mins
Cook Time: 20 mins
Yield: 12 cupcakes
- 150g (5½ oz) butter, softened
- 150g (5½ oz) caster (superfine) sugar
- 150g (5½ oz) self raising flour
- 3 medium eggs
- ½ tsp vanilla extract
- Preheat your oven to 140°C, 275°F, gas mark 1. Line a tin with 12 cupcake cases.
- Beat the butter and sugar together with the vanilla extract until the mixture becomes light and fluffy.
- Add the eggs gradually, beating well between each.
- Sift the flour, add to the mixture and mix carefully until just combined.
- Remove the bowl from the mixer and fold gently through with a spatula. Evenly spoon or pipe the mixture into the bases.
- Bake for around 20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
- Allow cupcakes to cool thoroughly before decorating. Decorate as desired.
Cake cupid strikes!