Today is the day for all things lovely and sweet so I thought I’d make some cupcakes that say just that. Using this recipe for the cupcake batter worked well – light and fluffy – although I did substitute real vanilla bean in place of vanilla extract. For the icing, I rolled out a packet of ready-made royal icing and cut circles with a wine glass to top each cake. Then with the left over icing, I divided in two and dropped some red food colouring in both, kneading through until I had 2 different shades of pink. I rolled them both out and used a stanley knife to cut love heart shapes out of the icing. Lovely and sweet and simple.
Happy Valentine’s. x