Exquisite Heart Cupcakes with Raspberry Swiss Meringue Buttercream

Method

1. Preheat your oven to 160°C (Fan) and line a 12-hole cupcake tin with high-quality paper liners.

2. To create the heart shape, place a small clean marble or a tightly rolled ball of kitchen foil between the paper liner and the tin wall at the 12 o'clock position; this will create a decorative indentation during baking.

3. Cream the softened unsalted butter and caster sugar together in a stand mixer for at least 5 minutes until the mixture is pale, aerated, and significantly increased in volume.

4. Beat the eggs and vanilla paste together, then add to the butter mixture a little at a time, beating well after each addition to prevent curdling.

5. Gently fold in the sifted self-raising flour and milk using a large metal spoon, taking care not to knock out the air you have incorporated.

6. Divide the batter evenly between the cases and bake for 18-20 minutes until springy to the touch and a skewer comes out clean. Transfer to a wire rack to cool completely.

7. For the Swiss meringue buttercream, whisk the egg whites and caster sugar in a heatproof bowl over a pan of simmering water (bain-marie) until the sugar has completely dissolved and the mixture reaches 70°C.

8. Transfer to a mixer and whisk on high speed until a stiff, glossy meringue forms and the bowl feels cool to the touch.

9. Switch to the paddle attachment and add the cubed butter one piece at a time, beating until the frosting is silky and smooth.

10. Briefly swirl the raspberry conserve through the buttercream to create a marbled effect, then pipe onto the cooled cupcakes using a 2D star nozzle in a rose pattern.

Notes

Questions