Method:
1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin. Grease a 20cm|8" square baking tin.
2 Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until well blended.
3 Sift in the flour, baking powder, bicarbonate of soda and salt and stir in gently, alternately with enough milk until blended, until the mixture is a soft dropping consistency.
4 Pour about 300ml|1 1/2 cups of the mixture into a smaller bowl and stir in the food colouring, a few drops at a time (the colour will lighten a little during baking).
5 Pour the red mixture into the square tin and bake for about 20 minutes, until a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6 Cut the pink cake into 12 hearts with a 5cm|2" heart-shaped cutter. Freeze for 20 minutes.
7 Spoon about 1 tablespoon of the plain mixture into the paper cases. Stand the hearts vertically with the bottom of the heart pointing down into the mixture.
8 Spoon more plain mixture on either side of the hearts, making sure that the mixture reaches roughly halfway up the paper cases, high enough to support the hearts, (the mixture will rise) then spoon more mixture over the top of the hearts.
9 Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
10 For the frosting: put all the ingredients into a pan and heat gently, stirring until the marshmallows and butter have melted. Set aside to cool until thickened and spreadable.
11 Spread the frosting on the cakes, swirling it with a knife and leave to set.
- For the cupcakes:
- 175 g | 3/4 cup unsalted butter
- 335 g | 1 1/2 cups caster (superfine) sugar
- 3 large eggs
- 1 tsp vanilla extract
- 280 g | 2 1/2 cups plain (all purpose) flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of (baking) soda
- 1 pinch salt
- 200 - 225 ml milk
- red food colouring
- For the frosting:
- 2 tbsp unsalted butter
- 345 g | 7 cups white mini marshmallows
- 55 ml cream, 48% fat
