Heart Cupcake

3D heart in cupcake howtocookthat ann reardon
Valentines Day is just around the corner so how about giving these ‘surprise’ heart cupcakes a try.  Unlike most love-heart cupcakes, where you have to cut at a specific point to see the design inside, these little beauties will show your heart no matter which side you bite.  So whether you’re making them for a good friend, or someone you hope will become a good friend, you’re guaranteed to get a big smile.

heart cupcake recipe

2 cups or 300g (10.58 ounces) plain all-pupose flour
1 1/2 cups 330g (11.64 ounces) sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 tsp 7.5g (0.26 ounces) gelatine
1/2 cup 125ml vegetable oil such as canola oil
7 egg yolks
1 cup 250ml cold water
7 egg whites
1/2 tsp cream of tartar
(and later 1 tsp water & gel food colour)

Place your flour, sugar, baking powder, salt and gelatin into a bowl and stir with a whisk.
Make a well in the centre and add the yolks, oil and water, but do not mix.
In a seperate bowl whip the egg whites and cream of tartar to soft peaks.
Beat the flour mixture on low speed until just combined.
Fold the egg whites into the flour mixture in 3 batches.
Fill three cupcake cases and bake for 10-15 minutes.

Crumbles those three cupcakes and add food colour of choice, 1 tablespoon of cake batter and 1 tsp water (or flavouring or juice of choice). Mix well to combine.

Watch the video for instructions on how to shape into a 3D heart and keep it upright in your cupcake.

heart cupcake by howtocookthat reardon


. Share this post on:FacebookPinterestGoogle+TwitterEmail

More by Ann Reardon:


About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
This entry was posted in Uncategorized. Bookmark the permalink.

75 Responses to Heart Cupcake

  1. stephanie says:

    Awesome!!! I made them and they were perfect and super delicious… I didn´t have gelatin so I used strawberry jello… deeeelicious =)

  2. Adeen says:

    So easy to make and god amazing comments!!!

  3. Adeen says:

    So easy to make and amazing comments!!!

  4. Teresa says:

    Hi Ann, great recipe. But can i ask you, how many degrees did you bake your cupcakes?

  5. Katy says:

    Hello Ann, I am Katy who live in Hong Kong. I’ve got some questions about baking this cupcake. How many does it make using 7 eggs? If u want to make only 4-6 cupcake, what’s the ingredient measure should I follow? Thanks!

  6. Jeanet Natasha says:

    hai ann, i wanna ask about baking? how many degrees to baking the cupcake?? thanks before

  7. Sashuke says:

    Would sunflower oil be alright for this recipe?

  8. Qanita Syahshiyah says:

    hello ann, can i leave out the gelatine because i dont have that in my country(indonesia)

  9. masha says:

    Hi, Ann I’m Masha I’m 11 years old i love your recipes :) i was wondering how long does it take to prepare the cupcakes? they look soo good !

  10. Mina says:

    Hey Ann,

    Have you experimented making this recipe or one like it as chocolate yet?

  11. Kayla Zahra says:

    Hai Ann
    I always had trouble when making buttercream frosting. They came out very grainy. I alredy sift the powder sugar. Can you help me?
    Thank you so much for your answer.
    Greetings from Indonesia

  12. Meme Nopparat says:

    Hi Ann,
    Will this recipe still work if I substitute the flour with a healthier alternative? Oat flour? If yes, what kind of flour would you recommend?

    Love your videos! I watch every single one of them!:)
    With love from Bangkok, Thailand!

    • Ann Ann says:

      Hi meme, sorry I have not experimented with that, you will have to give it a try and let me know :)

      • asmaleha says:

        can i use cake flour instead of all purpose flour?will i need to change the cooking time?anyways you are awesome!you inspire me to bake!!!! thanks soo much!

  13. Monique ter horst says:

    I love you Anna i want a heart cake for mij boybvreind and i doint hoe i Cook that

  14. Amazing issues listed here. Now i’m really happy to appear ones content. Cheers with this particular taking a look in advance to call people. Might you please decline us a e-mail?

  15. Ionae says:

    Hi Ann
    I made the cupcakes last night and they look amazing. Instead of a cone thingy I used a circle piping tip and they still turned out great. I was just wondering about the icing. What icing did you make?

  16. Dilara says:

    Hey Ann – tried to bake your great cupcakes yesterday with my little brothers – my parents were fascinated from them – and so am I from your recipes and channel !
    Thanks and greetings from Germany :)

  17. Beth Drake says:

    Love this idea! Would it work with any other recipe? I’m a little worried about these ones being too “eggy” Thanks!

  18. Aishu says:

    What if I don’t use cream of tartar
    Will I get the same result?

    • Ann Ann says:

      Hi Aishu cream of tartar helps stabilise the egg whites so they keep their volume, you can leave it out but it may not be quite as fluffy.

  19. Clare says:

    I’d like to make these for my daughter’s class but one of the children has a food dye allergy. Will natural food coloring (made from beet juice) work in this recipe? I know the colors won’t be as vibrant but im sure the kids would still love them!

  20. Anna pena says:

    Hi Ann. I was wondering what frosting did you use? Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>