Sweetheart cupcakes | Women's Weekly Food

Ingredients

• 125 grams 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 tablespoons raspberry jam
• 1/2 cup (80g) icing sugar
• 350 grams white prepared fondant
• 1/3 cup (110g) raspberry jam, warmed, strained
• 1/4 teaspoon vodka
• 1/4 teaspoon pink petal dust