On TV Tonight
- 20:00 - The Roux Masterclass: Alain and Michel Roux Jr - Albert and Alain Roux
- 20:30 - Rick Stein's Fruits of the Sea - Rick Stein's Fruits of the Sea (1): Ep 7
- 21:00 - Choccywoccydoodah - Queen of Cakes
- Prep time:
- 1 hr, plus drying time
- Cook time:
- 25 min
- makes 12
Enjoy Angela Nilsen's pretty pink cupcakes for a Valentine's tea party for friends and family
Tips and suggestions
- Cooks Tips...
- If you don’t have small heart-shaped cutters, you can make heart templates with card, and use them to cut around for the decorations.
For the cupcakes
- 175 g butter, softened
- 175 g golden caster sugar
- 3 eggs, beaten
- 200 g self-raising flour
- 3 tbsp natural yogurt
- 1/2 tsp vanilla extract
For the decoration and butter icing
How does this work?Close
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method1. Preheat the oven to 180C/fan160C/gas 4. Line a muffin tin with 12 paper muffin or large cake cases.
2. For the cup cakes: put the butter and sugar in a large bowl and beat together for several minutes with an electric mixer until paler in colour, light and creamy. Whisk in the beaten eggs a little at a time, whisking well between each addition and scraping down the sides of the bowl occasionally. Lightly fold in the flour with a large metal spoon, about a third at a time. Next, fold in the yogurt and vanilla to make a soft dropping consistency. Divide the mixture between the paper cases then bake for 20-25 minutes until the cakes have risen and feel firm to the touch. Leave to cool in the tin.
3. For the decoration and icing: colour one half of the fondant icing pale pink with the food colouring and leave the other half white. Roll out each half in turn quite thinly on a work surface lightly dusted with icing sugar. Cut out 36 heart shapes with two different sized, small heart-shaped cutters, about 4cm and 2cm. Lay the hearts out on a board lined with baking parchment and leave to dry for about 1 hour. Meanwhile, make the butter icing. In a bowl, beat the butter and sifted icing sugar together with a wooden spoon, then pour in the vanilla extract and milk and beat again to make a soft, smooth icing.
4. When ready to decorate, spread a small teaspoonful of jam on top of each cup cake, just to cover the middle. Using a large piping bag fitted with a large star nozzle, pipe swirls of the icing over the jam. Decorate with the fondant hearts.