Vanilla Heart Cupcakes

Ingredients:
110g Softened Butter
110g Caster Sugar
2 Eggs
1 tsp Vanilla Extract
110g Self Raising Flour
1-2 tbsp Whole Milk

Vanilla Cream Frosting:
500g Caster Sugar
200g Butter
1 tsp Vanilla Extract
1-2 tbsp Whipping Cream

To Make
Preheat oven to 180°C. Cream together the butter and sugar into a large mixing bowl until pale and fluffy. Beat in the eggs gradually and add the vanilla extract. 

Fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 12 paper cases 1/2 filling them. Bake in the oven for 10-15 minutes, until golden. 

For the frosting beat together the butter and sugar. Once smooth add the vanilla extract and cream until the correct consistency for piping. For this recipe I also added a few drops of red food colouring so the frosting would turn a pale pink. 

For the decoration, lightly dust a surface with icing sugar and roll out royal icing until a thickness of 3-4mm. Using a heart shaped icing plunger, cut out roughly four or five hearts per cupcake.