Valentine Heart Cupcakes
These delightful chocolate cupcakes are a treat both to make and see. With marzipan hearts and chocolate flower decorations, they add a touch of elegance to any occasion. The moist, chocolatey base complements the sweet, buttery topping perfectly, making them a delightful treat for all.
— Constant Cookbook
Ingredients
- 6 tbsp butter, softened
- 85g caster sugar
- half tsp vanilla essence
- 2 eggs, lightly beaten
- 70g plain flour
- 1 tbsp cocoa powder
- 1tsp baking powder
- MARZIPAN HEARTS
- 35g marzipan
- red food coloring
- icing sugar for dusting
- TOPPING
- 4 tbsp butter,softened
- 115g icicng sugar
- 25g plain chocolate, melted
- 6 chocolate flower decorations
Instructions
- To make the hearts, knead the marzipan until pilible, then add a few drops of red food coloring and knead until evenly colored re. Roll out the marzipan to a thickness of 5mm on a work suface dusted with icing sugar. Using a small heart-shape cutter, cut out six hearts. Place on a tray lined with waxed paper and dusted with icing sugar. Set aside to dry for 3-4 hours
- Put 6 muffin cases in a muffin pan
- Put the butter, sugar and vanilla essence in a bowl and beat together until light and fluffy. Gradually add the eggs,beating well after each addition. Sift in the flour, cocoa and baking powder and, using a large metal spoon, fold into the mixture, Spoon the mixture int paper cases
- Bake the cupcakes in a preheated oven, 180'c/350'f/gas mark 4, for 20-25 minutes or until well risen and firm to the toach. Transfer to a wire rack to cool
- To make the topping, put the butter in a large bowl and beat together until fluffy. Sift in the icing sugar and beat together until smooth. Add the melted chocolate and beat together until well mixed. When the cakes are cold, spread a little topping on top of each cake and decorate with a marzipan heart and a choclate flower.
Yield
Makes 6 cakes
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