Step #1
Method (Makes 12): Mix all the ingredients under “cupcake" to form a smooth batter, for 1-2 minutes Line a standard 12 hole muffin tray tin with muffin cases.
Step #2
Place a tablespoon of cake batter into each muffin case.
Step #3
Place teaspoon of the cherry pie filling on top of the cake batter. Using the remaining cake batter place a tablespoon on top of the pie filling.
Step #4
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch. Allow to cool completely before decorating.
Step #5
Sift the icing sugar into a bowl and add the butter, cream cheese and vanilla extract.
Step #6
Beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine, adding a few drops of the red food colouring to achieve a pink colour. Do not over beat or the mixture may become runny. Spread the cream cheese topping onto each of the cupcakes and then sprinkle on the hearts on top.
