Ann Reardon

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 320g (11.29 ounces) plain all-purpose flour
1 1/2 cups or 330g (11.64 ounces) sugar
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp 7.5g (0.26 ounces) gelatine powder
1/2 cup or 92g (3.25 ounces) vegetable oil, such as canola oil
7 egg yolks
1 cup or 250millilitres (8.45 fluid ounces) cold water
252g (8.89 ounces) or 7 egg whites
1/2 tsp cream of tartar
(and later 1 tsp water and gel food colour)

Place your flour, sugar, baking powder, salt and gelatine 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 separate 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 at 180c.

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.
Cook the assembled cupcakes at 180c as per the video tutorial instructions with initial bake of 4-5 mins, plus another 5-7 minutes once the heart center has been added.
This recipe makes 18 cupcakes with the heart center.

by Ann Reardon How To Cook That

2014

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All recipe quantities in the book are in grams, ounces and cups.

172 Comments View Comments

  1. 2vigilant

  2. Hey Ann just wanted to know if it was large eggs or medium sized? Also if I wanted to cut this recipe in half would it be 3 eggs or 4? Thanks !

    • Hi Wura, Ann uses medium eggs. If you have large eggs use 3 or smaller eggs use 4 for a half recipe.

  3. Hi there, I’m just wondering if these cupcakes freeze well? I want to make them for my baby shower but I don’t have much time during the week….

    • Hi Sandi, As long as they are not frosted, these cupcakes should freeze well.

  4. Hi, does this work if I were to put the mixture into a cookie cutter for the heart? I want to use multiple colors in my heart so the circle would be hard to do.

    • Hi Alyssa, If I am understanding you correctly, it will be easy to do a multi coloured heart (see this recipe: https://www.howtocookthat.net/public_html/rainbow-tie-dyed-heart-surprise-cake/ ), however you need to shape the heart in the way Ann suggests or you won’t see the heart shape through the cupcake. It would only be seen if you cut it exactly in the right position that matched your placement of the heart shape.

  5. Hi Ann, I was wondering if i could use another cupcake recipe but still use the same steps because I don’t have any gelatin or cream of tartar.

  6. hi Ann i make this cupcake today and turn good and test good too thank you Ann

  7. Hi Ann!

    i have to make cupcakes for a cake decorating class and I was wondering if i can leave out the gelatin? ive made this recipe many times in the past but i forgot if i substituted something else for gelatin. My mom is suggesting that i use xantham gum instead but i dont want to change the recipe because i wont have time to make a second batch of cakes if it doesnt work out. I would really appreciate the quick reply

    • UUGGG Ann im so sorry! i havent seen the video in so long and i was just reading the post so im sorry for the last comment.

    • Hi Zahra, You can leave out the gelatin if necessary but it is much better if you include it. This ensures the cake is light fluffy but stable and not crumbly

  8. Hi Ann! Could I use any white or vanilla cupcake batter for this?

    • Hi Melissa, In principle you could but some batters will stand the process better than others. You will need to experiment and adjust the mix as needed. Commercial packet mixes tend to cope well as it is hard to overmix them.

  9. Me and my friend made these today for Mother’s Day!
    We used fondant for the icing.

    • They look Yum Mia!

      • My cousin my sister and I are gonna make these IM SO EXITED and I have them for some special too 🙂

        • APHMAU WHAT WAIT WHAT WHAT I’m confused

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