Secret heart cupcakesPosted: February 1, 2012
As soon as I saw these cupcakes, I knew I had to try them! And omg are they ever cute! Definitely make for your Valentines Day celebration!
Keep close eye on the direction of your cupcake so when you bite in the heart is facing you. If not, when you bite in all it will look like is a rectangle. I put a heart in the front to indicate it.
The cupcake recipe below is from where I found the cupcakes but I chose to top them with my favorite marshmallow frosting. Top however you’d like!
Happy Valentine’s Day! 💘💗💘
Cupcakes and the hearts:
1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
2 t. baking powder
1/2 t. baking soda
the seeds from half a vanilla bean
1/4 t. salt
2 1/2 c. flour
1 1/3 c. whole milk
red food coloring
Buttercream below cupcake recipe
Pre-heat the oven to 350 degrees (F).
Mix the butter and sugar together at medium speed for about 90 seconds, until fluffy. Add the eggs, one at a time, mixing until creamy. Be sure to scrape down the sides of the bowl so everything gets well combined. Add the baking soda, baking powder, salt, and vanilla and mix until the batter is smooth. Finally, alternate between the flour and milk, beating on med-high speed until the batter is light and creamy.
Pour a little more than 1/3 of the batter (about a cup and a half) into a smaller bowl. Add red food coloring until you get your desired pink or red color. Pour the batter into a non-stick (or lightly greased) 8×8 baking pan and bake for about 20 minutes (mine only took 10 mins)until the edges of the cake start to turn golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow to cool completely. Once the sheet cake is cool, loosen the edges away from the pan with a knife and then invert the pan onto a cutting board. Use a small heart-shaped cookie cutter to cut out a dozen cake hearts that are small enough to fit into an average-sized cupcake pan.
Spoon two heaping tablespoons of the remaining batter into paper-lined cupcake tins, so they’re about half-full. Put one heart into each tin and press it point down into the batter. Keep all the hearts facing forward in the pan. Cover with another teaspoon of batter and bake for 24 minutes. Allow the cupcakes to cool before frosting.
Here’s where it gets a bit tricky. Keep the cupcakes facing forward so you get the right cross-section of the heart when you cut or bite into the cupcake (to get the full heart effect). So keep all the cupcakes facing forward as you move them from the cupcake tin to a cookie sheet for cooling/frosting. After frosting, put heart candy on them (or some other decoration) that can also face forward so you know which way to cut the cupcake in order to see the heart shape inside (if you cut the heart in the wrong direction you just get a rectangle shape—not very romantic!).
2 sticks of butter ( at room temp.)
1 cup of confectioners sugar
1/4 teaspoon vanilla extract
1 – 7 ounce tub of marshmallow cream
In a large mixing bowl, beat the butter until creamy.
Beat in one fourth of the sugar until fluffy, then repeat with the remaining sugar.
Beat in vanilla, then stir in the marshmallow cream until well blended.