Valentine cupcakes
This enchanting Valentine's Day Cupcake recipe is all you need to bake a batch of irresistible treats that will melt your loved one's heart.
Cupcake baking kit
$8.99
Indulge Your Sweetheart with Love, Baked Fresh This enchanting Valentine’s Day Cupcake Baking Kit is all you need to bake a batch of irresistible treats that will melt your loved one’s heart. Inside this beautifully designed box, you’ll find all the premium ingredients to create a dozen decadent cupcakes, each one a testament to your
Ingredients
Adjustable servings button
For the cakes
- 125 g/4oz unsalted butter softened: 125g/4oz unsalted butter,
- 125 g/4oz caster sugar: 125g/4oz caster sugar
- 2 free-range eggs: 2 free-range eggs
- 125 g/4oz self-raising flour: 125g/4oz self-raising flour
- 150 g/5oz raspberries: 150g/5oz raspberries
- 6 passion fruit sieved pulp only
- a little milk to loosen the mixture as necessary:
For the icing
- 500 g/1lb 1½oz icing sugar: 500g/1lb 1½oz icing sugar
- 160 g/5½oz butter: 160g/5½oz butter
- 1 vanilla pod seeds only: 1 vanilla pod
- 2-3 drops pink liquid food colouring: 2-3 drops pink liquid food colouring
- 50 ml/1¾oz milk: 50ml/1¾oz milk
- hundreds and thousands
Equipment
- 1 large mixing bowl
- 12 cupcake baking cases
- 1 wire cooling rack
- 1 electric or handle whisk
- 1 icing piping bag and noozle
Nutritional Information
Calories: 1kcalCarbohydrates: 0.2gProtein: 0.002gFat: 0.1gSodium: 0.03mgPotassium: 1mgFiber: 0.001gSugar: 0.1gVitamin A: 4IUVitamin C: 0.1mgCalcium: 0.02mgIron: 0.001mg
Instructions
- For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray.
- Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined.
- Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary.
- Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled.
- For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste.
- Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands.
