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cupid cupcakes

Cupid Cupcakes

  Rating 0.0

Prep

1hr 30 mins

Bake

10 mins

Serves

18

Difficulty

Medium
cupid cupcakes

About

These adorable pop-in-the-mouth cupid cakes will undoubtedly set hearts aflutter.

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Instructions
Ingredients
Reviews
Step 1

You will also need 2 x 12-hole mini cake tins lined with paper cupcake cases, a 4cm (1½") round fluted cutter and 3 tiny heart-shaped metal plunge cutters, available from Squires Kitchen.

Step 2

Preheat the oven to 180°C/Fan160°, 350°F, Gas 4.

Step 3

In a small bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle's Golden Syrup, Tate & Lyle Pure Cane Golden Caster Sugar, the egg and milk and beat well. Sift over the flour and baking powder and mix well to make a thick batter.

Step 4

Spoon the mixture into the cake tins to slightly more than half full. Bake on the middle shelf of the oven for 9-10 minutes until risen and they spring back when lightly pressed in the centre.

Step 5

Remove to a wire rack to cool completely.

Step 6

Sift the Tate & Lyle Pure Cane Fondant Icing Sugar into a large bowl and make a well in the centre. Add the water, a teaspoonful at a time, and stir with a wooden spoon until it is too stiff to stir any more. Roll the icing into a ball and turn out onto a surface lightly dusted with Tate & Lyle Pure Cane Fondant Icing Sugar and knead for a few minutes until it becomes completely smooth, soft and pliable. If it feels too dry splash with a very little cold water and carry on kneading until the water is absorbed. If it's too wet, dust the surface with extra Tate & Lyle Pure Cane Fondant Icing Sugar.

Step 7

Divide the fondant icing into 2. Colour one batch with red adding dots of colour in several spots with a toothpick and knead well until the colour is evenly blended. Continue until you get your desired shade. To keep your hands stain-free, wear food-safe disposable gloves until you have finished working with the red fondant. Leave the other batch white.

Step 8

Lightly dust the surface again with Tate & Lyle Pure Cane Fondant Icing Sugar and separately roll out both fondants to about 3mm (1/8") thick.

Step 9

Using the fluted cutter stamp out 9 circles, and lots of little heart shapes, from each of the red and white fondant icings.

Step 10

Put the apricot jam in a small pan with a splash of water pan over a low heat until melted then lightly brush over the tops of the chocolate cakes.

Step 11

Place the circles of fondant of top of the cakes and very lightly press down so they stick to the jam. Decorate the tops with contrasting little hearts, decoratively sticking them on with a dab of Tate & Lyle Pure Cane Fondant Icing Sugar mixed with a very little water to make a 'glue'. Arrange on a plate and serve.

Ingredients – 10 items

Serving

1

For the Chocolate Cupcakes

Cocoa-powder

Cocoa

20g

Boiling water

2 1/4tbsp
Butter

Unsalted butter

softened

40g
Fairtrade Golden Caster

Tate & Lyle Fairtrade Golden Caster Sugar

75g
Eggs

Large eggs

1
Milk

Milk

1tbsp
Flour

Plain flour

sifted

60g
Baking-powder

Baking powder

1/2 level tsp
Apricot-jam

Smooth apricot jam

2 rounded tbsp

For the Fondant Icing Decoration

Tate & Lyle Pure Cane Fondant Icing Sugar

plus extra for rolling

250g
Water

Water

4-5tsp
Food-colouring-gel

Squires kitchen red paste food colour

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