for the chocolate cupcakes
- 20g cocoa
- 2¼ tbsp boiling water
- 40g unsalted butter (softened)
- 25g Lyle’s Golden Syrup
- 75g Tate & Lyle Golden Caster Sugar
- 1 large egg
- 1 tbsp milk
- 60g plain flour (sifted)
- ½ level tsp baking powder
- 2 rounded tbsp smooth apricot jam
for the fondant icing & decoration
- 250g Tate & Lyle Fondant Icing Sugar (plus extra for rolling)
- 4-5 tsp water
- Squires Kitchen red paste food colour
HOW TO MAKE THIS RECIPE
- You will also need 2 x 12-hole mini cake tins lined with paper cupcake cases, a 4cm (1½”) round fluted cutter and 3 tiny heart-shaped metal plunge cutters, available from Squires Kitchen.
- 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.
- 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.