Name: Cherry Lips Cupcakes
Cook time: 1 h 5 min
Yield: 12
Ingredients: 185g soft butter; 225g golden caster sugar; 3 eggs, beaten; 225g plain yogurt; ½tsp pink food colouring; 240g plain flour; ½tsp baking powder; ½tsp salt; 1½tsp vanilla extract; 225g fresh cherries, halved and pitted, or fresh raspberries; ½ tbsp cornflour; FOR THE FROSTING AND DECORATION; 170g soft butter; 320g icing sugar; 8tbsp morello cherry purée or; 4tbsp cherry jam (see Tip); 120g pink fondant icing; 12 cocktail cherries in syrup, or fresh cherries with stalks on, if in season; 3tbsp each of freeze-dried raspberry pieces and white chocolate stars

VMG Recipes