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cupid cupcakes

Decadent chocolate cupid cupcakes. Recipe by Taste and Smile.

Love is a big word, and so too is forever. Entry into club motherhood fast picks out your naivety of what you thought love was. It also makes you measure forever as it truly is: the entire length and breadth of your existence. Love is forever. Welcome to motherhood. But this post isn’t about love for children. It’s about fleeting loves {albeit moments of selfish wonderful} and cupid cupcakes.

So in the spirit of St Valentine’s Day, here’s my top seven fleeting frivolous loves. And in keeping with the theme of hearts, try out the recipe below for chocolate cupid cupcakes, courtesy of the sweet folk at Tate and Lyle Sugars. Decadent and rich – yep you’ve been warned!

Fleeting frivolous loves {in no particular order}

  1. A distinct French accent in an overcrowded bustling place
  2. Finding chocolate in the cupboard and its expiry date is yet to come
  3. Unexpectedly overwhelmed by the sweet music of a busker
  4. Waking up annoyingly too early only to be awed by a dramatic sunrise
  5. Picking up a baguette in the shop and discovering it’s warm
  6. Slipping on a new pair of sheer tights
  7. The sound of wine as it’s poured into a glass

Now let’s eat cake…

> Cupid cupcakes – recipe 

Makes 18 * Prep time 1½ hours * Cooking time 10 minutes

For the chocolate cakes
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
Squires Kitchen 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, available from Squires Kitchen.

Preheat the oven to 180°C/Fan160°, 350°F, Gas 4.

Making the cupcakes
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.

Making the icing
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.

See more great recipes at tasteandsmile.com

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