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


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172 Comments View Comments

  1. Hi anne. CAn i just use a vanilla cupcake recipe to do this? and not your’s..

    • Hi Sarah, yes but you may need to adjust the amounts of batter added to the cake to make the hearts

  2. I’m vegetarian, would this recipe still work if i made normal cupcakes without the gelatine in them?

    • Hi Kate, the gelatin is acting as an emulsifier in the is recipe and give a nicer texture, you can leave it out though.

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

    • yummm

  4. So easy to make and god amazing comments!!!

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

  6. 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!

    • this recipe makes 12 cupcakes, so you could cut the recipe in half

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

  8. Would sunflower oil be alright for this recipe?

    • yes should be fine

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

    • yes you can leave it out

  10. 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 !

  11. Hey Ann,

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

  12. 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

    • Hi Kayla, some suggest beating for 5 minutes with a paddle attachment to get rid of the ‘grainy’ mouthfeel. But even if you do that it will never be as smooth as some of the other frosting recipes, you can check them out here…

      • Ok I will try that. Thank you so much for answering. I just wondering how much mililiter is 1 tablespoon? Is it 20 or 15?

        • 15ml in a tablespoon

  13. 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!

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

      • 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!

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

  15. 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. 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 🙂

    • Wonderful job Dilara and great photo too 😀

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

    • Hi Beth, yes you can experminet with other ones too I just like these ones.

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

    • 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. 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!

    • Hi Clare, it should be fine 😀

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

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