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Jubilee Heart Cupcakes

Jubilee Heart Cupcakes

Recipe Submitted By: bakingmad

These cute cupcakes will make a wonderful addition to your Street Party spread.

Preparation Time	1 hour
Baking Time	25 minutes
Portions	12
Skill Level	Easy
Average Rating

Jubilee Heart Cupcakes Ingredients

150 grams	Unsalted Butter
150 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs (beaten)
150 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Vanilla Extract (Nielsen Massey)

Additional Ingredients

For the decoration

50 grams	Unsalted Butter
200 grams	Icing Sugar (Silver Spoon Homegrown)
	Red Ready to Roll icing (Silver Spoon Create)
	Blue Ready to Roll Icing (Silver Spoon Create)

This recipe uses

How to make Jubilee Heart Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oven to 180°C, 160°C fan, gas 4. Line a cup cake trays with 12 paper cupcake cases.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Stir in the flour and vanilla extract until smooth.
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
Allow the cupcakes to cool completely.
To make the buttercreams: Mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary.
Place butter cream in a large piping bag fitted with a large star shaped nozzle.
To make the hearts, roll out a little of the ready to roll icings and use a heart shaped cutter to cut out the shapes. Then place them carefully on top of the cakes just before serving (they can be made in advance and allowed to dry on paper for a day or two).
The cakes will keep for 3-4 days in a cake tin.

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