Preparation time is 30minutes
Cook time is 35minutes
Total time is 1hours 5minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 1 1/2 cup self-raising flour
- 3/4 cup cornflour
- 300milliliter milk (save 50ml milk)
- 2 1/2 cup pure icing sugar, sifted
- 185grams unsalted butter, softened
- 250grams butter, softened
- 1teaspoons vanilla bean paste
- 2 eggs, lightly whisked
- 1 cup caster sugar
- 1teaspoons red food colour gel
Nutrition per serving
1970kJ / 469Cal
1970 Kilojoules or 469 Calories
23% of daily energy intake*
Carbs
79.6grams
Sugars
61.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Line a 20cm square cake pan with baking paper. Beat butter and sugar together until pale and creamy. Add egg and vanilla and beat until combined. Sift flours together. Fold into butter with milk.
Step 2 of 5
Transfer 1 1/2 cups of the cake batter to a small bowl. Stir in food colour and pour into pan. Bake for 15 minutes. Remove from oven and cool for 5 minutes before lifting out of pan.
Step 3 of 5
Meanwhile, line a 12-hole medium muffin pan with paper cases. Spoon 2 tbs of the remaining cake batter into each paper case.
Step 4 of 5
Using a 3cm heart shaped cutter, cut out 24 hearts from the red cake. Press two hearts together, back to back and stand up in the batter (see tip). Fill with more cake batter to cover the heart. Repeat with remaining mixture. Bake for 15-18 minutes or until golden. Cool completely before frosting.
Step 5 of 5
To make buttercream, beat butter until pale and creamy. Gradually beat in sugar and milk until smooth. Fit a large star nozzle to a piping bag. Drizzle inside of bag with extra food colour. Fill bag with buttercream. Pipe onto cupcakes and decorate, as desired.
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