Sweetheart cupcakes | Women's Weekly Food
Sweetheart cupcakes recipe from Women's Weekly Food – perfect for any special occasion!
Ingredients
- 125 gram butter, softened
- 1/2 teaspoon vanilla extract
- 2/3 cup (150g) caster sugar
- 2 eggs
- 1 1/4 cup (185g) self-raising flour
- 1/3 cup (80ml) milk
- pink food colouring
- 2 tablespoon raspberry jam
- 1/2 cup (80g) icing sugar
- 350 gram white prepared fondant
- 1/3 cup (110g) raspberry jam, warmed, strained
- 1/4 teaspoon vodka
- 1/4 teaspoon pink petal dust
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