More than ever I feel like we need a little bit of love in the world, and what could be better than in the form of a cupcake? (Probably a lot more things but never mind). So, after feeling inspired by all of the amazing women and men who attended the Women's March on Saturday, I decided to bake some cupcakes that were just as sweet as them. These cakes would also be perfect for Valentine's day which is less than a month away. So whether you're having a galentine's party (thanks Lesie Knope), planning your next Women's March with your best girl bosses, having a romantic night in with your boyfriend or girlfriend or just feel like stuffing your face with yummy cupcakes, then this is may be the recipe for you.
Makes 12 Duo Colour Love Cupcakes
200g butter or margarine, softened at room temperature
200g caster sugar
4 free-range eggs, lightly beaten
1 tsp vanilla extract
50g dark chocolate chips
200g self-raising flour
1-2 tbsp milk
Top tip – Make sure all of your ingredients are at room temperature; this will give you the best results!
Vanilla Buttercream ingredients:
200g softened unsalted butter
400g sifted icing sugar
2 teaspoons vanilla extract
Splash of milk
How to make the cupcakes:
Preheat the oven to 170 C / Gas 3 and place your cupcake cases in your tray so they are ready to go.
Either by hand or using an electric mixer beat the butter for five minutes until soft. Slowly add the caster sugar into your mixer/bowl and mix up until light and fluffy. Pour in the vanilla extract and then add the eggs one by one - whizz again to make a yellow batter. Slowly add the flour and mix until it is smooth, you'll need to do this for about 5 minutes. Finally fold in your chocolate chips, for an extra sweet surprise. The longer mixing time enables air to get into the mixture which will make the sponge lighter and fluffier.
Spoon the mixture into the twelve cases until about 3/4 full. Now pop in the oven on the middle shelf for 20-25 minutes. Remove the cupcakes from the oven after 15-20 minutes depending on your oven. You can check if they are ready by using a cocktail stick - it should come out clean. Leave on a cooling rack for 30 minutes or until cool, then it's time to decorate!
Beat the unsalted butter for around 5 minutes or until it's pale and fluffy. Add in the icing sugar using large spoonfuls. Add in a splash of milk if the mixture is too thick and dry, pop in the the vanilla extract then continue mixing until fluffy and well incorporated.
Separate the buttercream into two medium bowls, in one bowl add a small amount of pink food colouring and mix well. Place the pink icing sugar in one piping bag with a star nozzle. In another bowl add red food colouring to your buttercream. Then add into the same piping bag as your pink. Then carefully pipe a big swirl on top, I find it easier to start of with a small dollop and then work around that. Now it's time to decorate! I've found some cute heart sugar sprinkles from Hema, and then finished off with either a mini chocolate heart or sugar rainbow decoration.