Pink and White Heart Shaped Cupcakes

Preheat oven to 350°F (180°C). Line a muffin pan with 8 to 10 cupcake liners.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Add the egg and vanilla extract. Mix until well combined.

Gradually add the self-rising flour and stir until a smooth batter forms.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 15 to 18 minutes or until lightly golden and a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.

Beat the softened butter until creamy.

Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.

Add milk a little at a time if needed to reach a piping consistency.

Add a few drops of pink or red food coloring and mix until evenly colored.

Place the buttercream into a piping bag fitted with a large star tip.

Pipe swirls of frosting onto each cooled cupcake.

Allow the frosting to set for 15 to 20 minutes.

Melt the white chocolate in a microwave-safe bowl using 30-second intervals, stirring between each interval until smooth.

Using a spoon, drizzle the melted white chocolate over the frosting.

Allow the chocolate to set before serving.