Cupid's cupcakes
Cupcakes baked in heart-shaped silicone molds and decorated upside down for a distinctive heart-shaped appearance.
Ingredients
self-raising flour
110 g / 4 oz / 1 cup
caster sugar
110 g / 4 oz / 1/2 cup
baking powder
1 tsp
margarine (softened)
110 g / 4 oz / 1/2 cup
eggs (large, free-range)
2
pure vanilla extract
1 tsp
icing sugar (lemon or plain, see p.16)
1 portion
food colouring (gel preferred)
to taste
royal icing (see p.16)
1 tbsp
edible glitter
to taste
vodka
a few drops
Instructions
1
Bake the cakes
Preheat oven to 170°C / 325°F / Gas Mark 3. Sift flour, sugar and baking powder into a bowl. Add margarine, eggs and vanilla extract, mix until pale and fluffy. Carefully spoon the batter into silicone heart-shaped muffin cases placed on a metal baking tray, bake for about 20 minutes until golden on top and firm to the touch. Cool in the moulds then turn out onto a cooling rack.
2
Prepare and ice the bases
Level the tops of the cakes and turn them upside down. You need to ice the bottom of the cakes. Make the icing and tint it to your preferred colour. Drizzle the icing over the cakes so it runs down the sides.
3
Assemble
Before the icing is completely dry, arrange the foil cupcake cases. Wet your fingers with cold water, move the cakes into the cases (to prevent sticking). Carefully press the cases to fit the heart-shaped cakes.
4
Decorate
Once the icing is completely dry, pipe decorative patterns on the cakes with royal icing. After it dries, mix edible glitter with a few drops of vodka and brush it over the royal icing. Alternatively, brush edible glue over the entire top and dip in glitter.
