Love Heart Cupcakes
On Mother’s Day, there’s no sweeter way to show your love and appreciation than by baking heart-shaped cupcakes for the special woman in your life. These adorable bites are not just yummy but also a sweet gesture to express your gratitude. Whether you’re a baking enthusiast or a novice in the kitchen, this heart-shaped cupcake recipe is sure to bring a smile to your mum’s face and warmth to her heart. Get ready to mix, bake, and decorate with love to create a memorable and tasty gift for Mother’s Day.
Here’s What You’ll Need
150g unsalted butter or baking spread
150g caster sugar
150g self-raising flour
3 medium eggs
½ tsp vanilla extract
Buttercream
250g softened unsalted butter
500g icing sugar
1 tsp vanilla extract
Cake Décor Blue liquid colour
Cake Décor Pink liquid colour
Cake Décor Writing Icing (red)
Tinfoil
Here's What You'll Do:
- Preheat oven to 170ºC/160 ºC and line a 12 hole cupcake tray with cupcake cases.
- Cream together the unsalted butter/ baking spread and caster sugars until light and fluffy.
- Add in eggs, self-raising flour and vanilla extract and beat.
- Roll tinfoil into marble sized balls.
- Scoop a small amount of mixture evenly into the cupcake cases then push a tinfoil ball between the cupcake case and muffin tin so the case looks like it has a rounded heart shape. Continue adding mixture to the cases until each is around ¾ full.
- Bake in the oven for c. 20 minutes or until cooked through. (Springy to touch or a skewer comes out clean.) Allow to cool slightly before removing tinfoil balls and then cupcakes from the tin.
- Allow cupcakes to cool fully on a wire rack before decorating.
Decorate:
- While allowing cupcake to cool, mix up the buttercream.
- Beat softened unsalted butter and icing sugar well until light and fluffy.
- Add in vanilla extract. Split the mixture and colour one batch with pink and one with blue liquid colour.
- Prepare one piping bag with pink buttercream and one with blue buttercream. You can either use a round nozzle on both or cut the end off of the piping bag, leaving around a 5cm circle at the point of the bag.
- Pipe the buttercream into a heart shape on the top of the cupcake, using a flat palette knife to flatten and neaten off your heart shape.
- Once all cupcakes have been covered in buttercream, use a red writing icing tube to decorate with love hearts.
