Queen of heart cupcakes

Enjoy Angela Nilsen's pretty pink cupcakes for a Valentine's tea party for friends and family
By Angela Nilsen
Queen of heart cupcakes
  • Rating:
  • Serves: makes 12
  • Cook Time: 25 minutes
  • Prep Time: plus drying time
  • Effort: easy


For the cupcakes

  • 175 g butter, softened
  • 175 g golden caster sugar
  • 3 eggs, beaten
  • 200 g self-raising flour
  • 3 tbsp natural yogurt
  • 1/2 tsp vanilla extract

For the decoration and butter icing

  • 175 g ready-to-roll fondant icing
  • edible pink or red paste food colouring
  • 225 g butter, softened
  • 400 g icing sugar, sifted, plus extra for dusting
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • raspberry jam

Tips and Suggestions

If you dont have small heart-shaped cutters, you can make heart templates with card, and use them to cut around for the decorations.


1. Preheat the oven to 180C/fan160C/gas 4. Line a muffin tin with 12 paper muffin or large cake cases.

2. For the cup cakes: put the butter and sugar in a large bowl and beat together for several minutes with an electric mixer until paler in colour, light and creamy. Whisk in the beaten eggs a little at a time, whisking well between each addition and scraping down the sides of the bowl occasionally. Lightly fold in the flour with a large metal spoon, about a third at a time. Next, fold in the yogurt and vanilla to make a soft dropping consistency. Divide the mixture between the paper cases then bake for 20-25 minutes until the cakes have risen and feel firm to the touch. Leave to cool in the tin.

3. For the decoration and icing: colour one half of the fondant icing pale pink with the food colouring and leave the other half white. Roll out each half in turn quite thinly on a work surface lightly dusted with icing sugar. Cut out 36 heart shapes with two different sized, small heart-shaped cutters, about 4cm and 2cm. Lay the hearts out on a board lined with baking parchment and leave to dry for about 1 hour. Meanwhile, make the butter icing. In a bowl, beat the butter and sifted icing sugar together with a wooden spoon, then pour in the vanilla extract and milk and beat again to make a soft, smooth icing.

4. When ready to decorate, spread a small teaspoonful of jam on top of each cup cake, just to cover the middle. Using a large piping bag fitted with a large star nozzle, pipe swirls of the icing over the jam. Decorate with the fondant hearts.

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