Show someone you care this Valentine's Day by making these romantic heart cupcakes. Victoria Threader's exclusive recipe comes with a cute gingham cake topper
150g caster sugar
140 self-raising flour
3 medium eggs
1tsp vanilla extract
Cake release to grease the heart shaped cupcakes cases
For the icing:
200g of icing sugar
2 tsp water (more if you need it)
For the toppers:
300g white fondant
1 gingham edible icing sheet (Victoria got one from Edible Prints)
Heart shaped cutters - 5cm, 2cm and 1cm
Tooth pick for the stitch effect
Red and yellow colouring
You will also need:
12 cases I used heart shaped silicone cases from Amazon
Preheat your oven to 160°C/320°F/Gas Mark 3.
Grease your heart shaped baking cases and place them on a baking tray.
Beat the sugar and butter with the vanilla essence until light a fluffy (about 5 minutes)
Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
Divide the batter between the 12 cases and bake for 20-25 minutes depending on your oven
Remove and leave to cool until they are cool enough to ice.
For the toppers
Roll 250g of white fondant out to the size of the A4 icing sheet. Cut 12 heart shapes with the 5 ½ cm heart cutter. Lightly brush the top of the fondant with water or trex and cut out 5 ½ cm heart's from the icing sheet and stick to the top of the fondant heart.
Then take 50g of the fondant colour it cream with a touch of yellow colouring and cut 12 smaller 2cm heart shapes and stick with a brush of water to the top of the gingham hearts.
Then colouring what’s left of the fondant red, cut 12 - 1cm hearts and stick these to the centre of the cream heart.
Using the tooth pick, make stitch-like marks around the edge of the cream heart.
Mix the icing up using 200g of icing sugar and 2 teaspoons of water to start with, add more if you need it until the icing is smooth and shiny. Spread the icing onto the cupcakes and place the topper on the top of the icing.