Pink and White Heart Shaped Cupcakes

by Zara lynn
(Tobermore, derry, Northern Ireland )

Ingredients-
-110g of self-rising flour
-110g of softened butter
-one tablespoon of vanilla extract
-one egg
-100g of caster sugar

Buttercream-
-1-2 tablespoons of milk, if needed
-150g softened butter
-300g of icing sugar
- few drops of red/pink food colouring

*White chocolate is also needed for decoration

1. Pre-heat the oven to 180 degrees Celsius.

2. In a large mixing bowl, put the flour and caster sugar together then mix. Then add the vanilla extract, eggs and mix.

3. After you finish mixing add the egg in and mix again.

4. Put your mixture into cupcake cases on a cupcake tray, then place in the oven for 10-20 minutes or until they’re golden brown.

5. After you take the cupcakes out of the oven let me cool at least 30 minutes.

6. To make the buttercream: sift the icing sugar into a bowl then add the butter and mix. If you notice the buttercream is dry add a few drops of milk, then add a few drops of red/pink food colouring. If you want a strong colour then add a few more drops.

7. Put the buttercream into a piping bag with an open star piping nozzle. Start piping from the outside and work your way into the middle.

8. After you’ve finished piping your cupcakes let the icing set for a few hours or overnight. Then melt the white chocolate in the microwave (30 seconds at a time until all of it is melted), then with a spoon drizzle the white chocolate unto the icing (to do this move the spoon back and forth)

9. Let the white chocolate set then you’ve got your cupcakes!!