For these cupcakes, I used the martha stewart recipe which is made with oil and butter milk* which means they are really moist and stay fresh for longer. I iced them with cream cheese icing and topped them with a fondant heart.
*if you dont have buttermilk, you can add one tablespoon of lemon juice or white vinegar to one cup of milk. Leave to stand for 5 minutes before using, it will curdle slightly but thats what its supposed to do so don't worry!
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