Vanilla and Strawberry Cupcakes

Having iced the thirteen mini birthday cakes for Gramps, I had fourteen vanilla cupcakes left over.  I made some more butter cream icing using the recipe from Love Food: The Cupcake, adding three teaspoons of strawberry jam and mixing well.  I smoothed this onto the cakes and rolled out a small lump of fondant icing.  Using a small sharp knife I cut little hearts out of the fondant and stuck them gently on the cakes.  They still tasted light and fluffy even after a few days, and the butter cream and strawberry icing worked nicely.  Waste not want not, I suppose; you cannot have too much of some good things.