Cake five - Red Heart Birthday Cupcakes

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Welcome to the  “Magic World of Cupcakes,” a rich and colourful universe of taste and looks! When you say ‘cupcake’ you only refer to the shape of your cake - a very small one, the size of a cup - and not to a specific cake. 

The secret ingredient is decoration: 
this time choco buttercream frosting with heart shaped candies.
150 gr self-raising flour
90 gr. softened butter
110 gr sugar
2 eggs
2 tablespoons milk 

Beat flour, butter, sugar and eggs with electric mixer for five minutes, then add milk and beat until mixture is of a pale colour. 
Preheat oven to 180°. Put mixture into paper cases and bake for about 20 minutes. 

 Decoration 

Choco Buttercream Frosting

125 gr butter

240 gr icing sugar

2 tablespoons milk

2 tablespoons cocoa powder

Beat butter until as white as possible, add icing sugar and cocoa, then add milk. in two batches.. 

Use a piping bag with a large fluted tube, half-fill the bag with the buttercream. Pipe generoous swirls on top of each cake. Refrigerate.

Read Heart candies

30 hard candies, either clear or red

Line a baking sheet with baking paper. Unwrap hard candies and put them on baking sheet spacing them about 5 cm apart.

Preheat the oven to 200°. Bake for 5 - 10 minutes, checking
frequently after 3 min as some brands might melt quicker than others.

In the meantime dip the metal cookie cutters (hearts) into vegetable oil. 

Here they are! 

Remove the melted candies from the oven and leave for about 30 seconds to firm up slightly. 

Press the cutters firmly into the syrup and lift away immediately so clearly defined shapes are visible.

Let cool completely before lifting from baking paper and snapping away the excess sweets from the shapes.

also visit:
http://time-for-a-cake.blogspot.it/2012/07/cake-five.html