This is a gifted partnership
This Valentine’s Day say it with a Love heart treat
Baking it is all about giving and sharing delicious moments with your loved ones and these Cupid Cupcakes beg to share the love. These adorable pop-in-the-mouth cupid cakes will undoubtedly set hearts aflutter.
These adorable pop-in-the-mouth cupid cakes will undoubtedly set hearts aflutter.
20g (¾oz) cocoa
2¼ tbsp boiling water
40g (1½oz) unsalted butter, softened
25g (1oz) Lyle’s Golden Syrup
75g (3oz) Tate & Lyle Fairtrade Golden Caster Sugar
1 large egg
1 tbsp milk
60g (2½oz) plain flour, sifted
½ level tsp baking powder
2 rounded tbsp smooth apricot jam
- For the fondant icing & decoration
250g (8oz) Tate & Lyle Fairtrade Fondant Icing Sugar, plus extra for rolling
4-5 tsp water
Red paste food colour
- You will also need
2 x 12-hole mini cake tins lined with paper cake cases
A 4cm (1½”) round fluted cutter and 3 tiny heart-shaped metal plunge cutters
- Preheat the oven to 180°C/Fan160°, 350°F, Gas 4
- In a small bowl mix the cocoa and water together with a wooden spoon until smooth
- Then add the butter, Lyle’s Golden Syrup, Tate & Lyle Golden Caster Sugar, the egg and milk and beat well
- Sift over the flour and baking powder and mix well to make a thick batter
- Spoon the mixture into the cake tins to slightly more than half full. Bake on the middle shelf of the oven for 9-10 minutes until risen and they spring back when lightly pressed in the centre
- Remove to a wire rack to cool completely
- For the decoration
- Sift the Tate & Lyle Fondant Icing Sugar into a large bowl and make a well in the centre. Add the water, a teaspoonful at a time, and stir with a wooden spoon until it is too stiff to stir any more.
- Roll the icing into a ball and turn out onto a surface lightly dusted with Tate & Lyle Fondant Icing Sugar and knead for a few minutes until it becomes completely smooth, soft and pliable. If it feels too dry splash with a very little cold water and carry on kneading until the water is absorbed. If it’s too wet, dust the surface with extra Tate & Lyle Fondant Icing Sugar.
- Divide the fondant icing into 2. Colour one batch with red adding dots of colour in several spots with a toothpick and knead well until the colour is evenly blended. Continue until you get your desired shade. To keep your hands stain-free, wear food-safe disposable gloves until you have finished working with the red fondant. Leave the other batch white.
- Lightly dust the surface again with Tate & Lyle Fondant Icing Sugar and separately roll out both fondants to about 3mm (1/8”) thick.
- Using the fluted cutter stamp out 9 circles, and lots of little heart shapes, from each of the red and white fondant icings.
- Put the apricot jam in a small pan with a splash of water pan over a low heat until melted then lightly brush over the tops of the chocolate cakes.
- Place the circles of fondant of top of the cakes and very lightly press down so they stick to the jam.
- Decorate the tops with contrasting little hearts, decoratively sticking them on with a dab of Tate & Lyle Fondant Icing Sugar mixed with a very little water to make a ‘glue’.
- Arrange on a plate and serve.
- Make-ahead – Make and freeze the undecorated cakes in a lidded container up to 2 weeks ahead. The fondant icing can be made up to 1 week ahead, wrapped in cling film and stored in the fridge.