Here’s what you’ll need to make 12 cupcakes:

Here’s a cheeky tip: Instead of purchasing all the cupcake and frosting ingredients, you can skip straight to the fun part by buying a pack of your favourite ready-made cupcakes, or a pack of cupcake and icing mix from your local supermarket!

For the delicious chocolate cupcakes:

• 125g caster sugar
• 125g butter or margarine, softened
• 125g self-rising flour
• 2 large eggs
• 40g cocoa powder

For the colourful decorating:

• 60g unsalted butter (softened)
• Cake Décor Pink Colour Gel
• 3tbsp Whole Milk
• 250g Icing Sugar
• A bunch of Raspberries
• Cake Décor Choco writer

Here’s what you do:

1. Let’s start with the cupcakes. Preheat your oven to 200°C. Whilst your oven is heating up, whisk together the softened butter and caster sugar in a large bowl. Sift in the flour and cocoa powder, add the eggs and beat everything together until you get a beautiful, smooth mixture. Set 12 cupcake cases into a cupcake tray and, using a large tablespoon, fill each cupcake case half full of your delicious mixture. Place the tray in the oven and bake for about 15 – 20 minutes. (You’ll know they’re ready when the muffins have risen and springy to the touch). When finished, remove them from the oven and leave to completely cool.
2. Whilst the cupcakes are cooling, it’s the perfect time to get your icing ready. Melt the butter and put it into a large mixing bowl. Gently stir in the icing sugar a little at a time to make a glossy and spreadable mixture. Slowly add the Pink Colour Gel into the mixture until you get your desired shade of pink (5g should be enough, but you can add more or less, depending on what shade you want to achieve). If the icing turns out to be too thick, not to worry – just gradually add the whole milk until the mixture reaches the desired consistency. Put the mixture into a piping bag and when the cupcakes have cooled down, top each cupcake with tall peaks of frosting, the more the better!
3. For the final touches, take a piece of parchment paper and draw a beautiful heart shape using your Cake Décor Choco Writer (or any other shape you love). Carefully take the whole parchment paper and place your drawing into the fridge for about 15 minutes to harden. When they’ve hardened, carefully peel off the chocolate decoration and place it on top of your cupcakes. Add a delicious raspberry to top off your cupcake.