Valentine cupcakes recipe
 Make these light-as-a-feather cupcakes with their pretty pink decoration for someone you love. 125g/4oz unsalted butter, softened125g/4oz caster sugar2 free-range eggs125g/4oz self-raising flour150g/5oz raspberries6 passion fruit, sieved pulp onlya little milk, to loosen the mixture as necessary 125g/4oz unsalted butter, softened 125g/4oz caster sugar 2 free-range eggs 125g/4oz self-raising flour 150g/5oz raspberries 6 passion fruit, sieved pulp only a little milk, to loosen the mixture as necessary 500g/1lb 1½oz icing sugar160g/5½oz butter1 vanilla pod, seeds only2-3 drops pink liquid food colouring50ml/1¾oz milk hundreds and thousands 500g/1lb 1½oz icing sugar 160g/5½oz butter 1 vanilla pod, seeds only 2-3 drops pink liquid food colouring 50ml/1¾oz milk hundreds and thousands Method For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary.Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste.Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands. For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary. Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste. Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands. Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands.