Valentine’s Day Cupcakes Recipe

Makes

12

Decorating Ingredients

  • 1.5 lb White Ready to Roll Fondant Icing
  • 1.5 lb Red Ready to Roll Fondant Icing
  • 1.5 lb Green Ready to Roll Fondant Icing
  • 1.1 lb White Gum Paste
  • 2 tbsp Jam in a piping bag
  • 0.5 lb Buttercream in a piping bag
  • Paint brush and cocktail stick
  • Pre-made cupcakes
  • Icing sugar
  • Various sized heart cutters
  • Circle cutter (cupcake sized)
    1. Decorating Instructions:

    2. Create a small hole in the centre of each pre-made cupcake and fill with jam (optional).
    3. Pipe a thin layer of buttercream on each of the cupcakes and spread to form a flat surface.
    4. Cut 0.5lb from your pack of White Ready to Roll Fondant Icing and knead until pliable. Store your remaining fondant in an air-tight container. Pin the fondant out on a clean dry surface, lightly dusted with icing sugar. Cut out a circle the same size as the top of the cupcake and place over the prepared cupcake top. Smooth gently being careful not to press down too hard.
    5. For a red-topped cupcake, repeat this process using the Red Ready to Roll Fondant Icing instead of white.
    6. To make the envelope, knead 0.51b of the White Gum Paste until pliable, storing the rest in an air-tight container. Pin out the Gum Paste on a clean dry surface, lightly dusted with icing sugar. Cut out a rectangle shape then trim one half to a point starting from just over half way down the long side. Carefully fold over the point to form an envelope shape as shown. Stick in position on a white-topped cupcake with a little cool boiled water. To decorate, cut out a small red heart from the Red Fondant and stick in place as shown with a little cooled boiled water.
    7. Knead the Red Fondant until pliable. Using a suitable-sized cutter, cut a large red heart and stick in position on a white-topped cupcake using a little cooled boiled water.
    8. To make the small rolled roses, knead the Red Fondant until pliable. Take a small piece and form a long thin sausage shape and cut into about 25 small evenly sized pieces. These will be used to make the tiny roses. Roll each small piece into a sausage shape and flatten lightly as shown. The flattened shape can then be gently rolled up by carefully using your index finger to form a little rose shape.
    9. Using the large heart cutter (as used in point 6) lightly press into the top of a white topped cupcake to give the outline of a heart. Use the paintbrush to paint over the outline with a little cooled boiled water to make the surface sticky, this will help stick the roses in place. Using a cocktail stick [as shown] gently transfer the little rolled roses onto the top of the cupcake following the heart line that you've marked. Repeat until the heart is complete.
    10. Finish with a few tiny pieces of Green Fondant to form leaves.
    11. Change the color combinations of the tops to add interest to this stunning collection of cupcakes.