Sweetheart cupcakes

1 Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas (¾ cup/180ml) or 12-hole standard (⅓ cup/80ml) muffin pan with paper cases.

2 Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk, in two batches.

3 Divide mixture evenly between two bowls. Tint one mixture pink, leave other mixture plain. Drop alternate spoonfuls of the two mixtures into cases.

4 Divide jam among cakes, pull a skewer backwards and forwards through mixtures for a swirling effect, smooth surface.

5 Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

6 On surface dusted with sifted icing sugar, knead fondant until smooth. Tint fondant with pink colouring, knead into fondant only until marbled. Roll out fondant to a thickness of 5mm. Cut out rounds large enough to cover tops of cakes.

7 Blend vodka with petal dust. Using a fine paint brush, paint mixture onto a heart-shaped rubber stamp, press lightly onto fondant rounds. Pinch edges of rounds with fingers.