Valentine's Day Cupcakes

You don't need to be romantically involved to enjoy these. You don't even need to have Valentine's day as an excuse to make them. I love baking over the weekends because I have more time to play around with decorating. It's like having your own edible canvass to work on. This Sunday just happens to be Valentines Day and there is nothing nicer than having a sweet treat to present to your sweetheart. But like I said, if you're not attached this is no reason that your romantic sensibilities shouldn't take over when you decorate these, and I can tell you that I feel similar heart-racing, giddy and indulgent sensations to being in love everytime I bite into one of these little cupids.

I have chosen royal icing, which is traditionally used on gingerbread or Christmas biscuits, because it has a decadent texture and richness. It also comes out glamorously glossy and makes the cupcakes look especially exciting!

Makes a dozen cupcakes

175g butter
1 cup castor sugar
2 eggs
1tsp vanilla essence
2 cups self raising flour
1 tsp baking powder

Royal Icing
1 egg white
+/- 1 cup icing sugar

To make the cupcakes simply smooth the butter and the sugar together. When smooth and soft beat in the eggs. Add the vanilla essence. Fold in one cup of sifted flour and at a time. Mix together whipping in plenty of air. Heat the oven at 180 degrees Celsius. Fill the cupcake holders in a cupcake tray and bake for approximately 20 minutes, turning the tray round half way through baking so that each of the cupcakes rise equally.

Allow to cool.

To make the icing place the egg white in a bowl and slowly mix in the icing sugar (make sure that it is separated and smooth) until the icing gets thick. Colour with food colouring of your choice- red or pink for Valentine's fun. Ice the cakes and decorate with by piping on your decoration or pattern.

These make a delightful desert for picnic lunches and are easy to pack. Or simply make a cup of tea and indulge alone or with the one you love on the couch!