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For the cupcakes:
For the buttercream:
For the shortbread hearts:
Prep time: 30 minutes Cook time: 30 minutes Serving: 12 cupcakes |
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To make the cupcakes:
To make the buttercream:
To make the shortbread hearts:
To decorate the cupcakes:
- Preheat the oven to 180°C (fan). Line a 12 hole cupcake baking tray with cupcake cases.
- Make up the cake mixture as per the instructions on the box using the eggs, vegetable oil and water.
- Divide the mixture between the cupcake cases.
- Bake for 16-18 minutes and leave to cool on a wire rack.
To make the buttercream:
- Beat the butter until soft, pale and fluffy.
- Beat in the icing sugar in stages until the buttercream is smooth.
- Divide the buttercream between two bowls.
- Melt the white chocolate and fold into one of the bowl of buttercream.
- Mix 1 tsp dried raspberry powder into the other bowl of buttercream.
- Fit a piping bag with a large star nozzle. Fill one side of the bag with white chocolate buttercream and the other side with raspberry buttercream. This will create a lovely two-tone effect when piped.
To make the shortbread hearts:
- Make the shortbread hearts as per the instructions on the box using the butter.
- Decorate by coating one side in icing and dipping into the sprinkles.
To decorate the cupcakes:
- Pipe a swirl of buttercream on top of each cupcake.
- Finish by gently pushing a shortbread heart into the buttercream.
We'd love to see your divine creations!
Share them with us using #naturalrebellion on social media.
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