Valentine’s Day Cupcakes

Makes ± 24 cupcakes

Ingredients: 
±24 x red velvet cupcakes (shop bought or see our recipe at here
 
For the icing:
250 g butter
520 g Huletts Icing Sugar
10 ml (2 t) boiling water
125 g red fondant icing (buy from your local bakery shop)
125 g pink fondant icing (buy from your local bakery shop)
Method: 
  1. Beat the butter with an electric beater until light and fluffy.
  2. Gradually add the icing sugar, beating well after each addition. Add the water and beat well.
  3. Use a piping bag and star nozzle to ice the cupcakes.
  4. Roll out the fondant icing and use biscuit cutters to cut out shapes as per picture.
  5. Top the iced cupcakes with layers of the fondant shapes.