Hidden Heart Cupcakes for my Wedding Day
I saw a picture on Pinterest showing hidden heart cupcakes and I fell in love with the idea. My mum and I catered my wedding on Saturday, so I thought this would be the perfect opportunity to test this technique out.
I tried two batches. The first batch I flavoured the heart cake batter with rose water and the cupcake batter with vanilla bean. Individually both cakes tasted great, but I found the rose flavour was lost in the vanilla. I tried this again and added more rose water and it worked out much better.
What you will need:
Cupcake recipe (flavour and recipe of your choice)
Food colouring (of your choice)
Heart shaped cookie cutters (It is important that you pick a heart shaped cookie cutter that will fit inside the patty liner)
1. Bake the cake batter you will use to make the hearts from. I used a square tin and cut into slices. I also used a rectangular pan on the second batch. Either works fine… Just work out how to you get the most hearts from each tin.
2. Once the cake is cooled, use your cookie cutter to cut out hearts. NOTE: I put the hearts into a Tupperware container and put them in the freezer overnight (a few hours will work to). I found this helped to keep the heart shape and prevented them from crumbling) – much easier to handle.
3. Line your cupcake pans with patty liners and place two tablespoons of cupcake batter into each liner.
4. Place a heart into each liner (pointy end down), and push to the bottom of the liner.
5. Put an additional tablespoon of batter over the top and bake for required time.
6. Allow to cool and decorate as you wish.
I did some sample cupcakes… Didn’t want to waste a whole batch and get it wrong. So tried out two ideas and wanted to share this with you so you can see the difference.
The cupcake on the left shows you how the cupcake would turn out if you put a tablespoon of batter over the heart… The cupcake on the right is how it would turn out if you didn’t put the extra batter over the top.
Here’s a YouTube tutorial I found. This video includes a vanilla bean cake recipe you could use, but like I said, if using your own recipe, you can skip the beginning of this video.
Hope you have as much fun as I did with this! Let me know how you go.
Here are some additional sites you can visit that demonstrate this technique
Cupcake Frosting Techniques
I came across these 2 cute blogs by ‘Glorious Treats‘ and ‘Niner Bakes‘. They have a page all about frosting techniques and a few different frosting recipes you could try! I’ve added their photos to show you what each tip can create.
Link to Niner Bakes
Here’s the link to Glorious Treats (these are her pictures below)
Cupcake Frosting Technique using a Wilton Tip #97
This is a very cute ruffle technique tutorial by ‘strawberrychicblog’. I can see this at baby showers (pink and blue ruffles)!
What do you think of this technique? Any other suggestions?
How to cover cupcake with fondant
This tutorial by ‘JBZCakes’ shows you how to cover a cupcake with fondant. This tutorial doesn’t use icing. It shows you how to place the fondant directly on the cupcake using water.
Piping Techniques using a Wilton 21 Tip
This YouTube video by ‘LeCordon Bleu’ demonstrates how to create rope, shells, e-motions using a tip similar to Wiltons 21 tip. This shell technique is what I have used to decorate the boarder of my cakes: Elmo, Dinosaur, Pirate, Blue’s Clues and Care Bear.
How to use a piping bag
We all want to make beautilful cupcake and cake creations, but we need to get back to basics and learn how to use the tools were working with. I’ve found some excellent YouTube tutorials by ‘Exquisitely Abby’ that teaches you the basics!
I hope these help you!
200g butter, softened
5 cups (900g) icing sugar mixture
1 cup cocoa
1/2 cup (125ml) milk
Use an electric mixer to beat the butter until very pale.
Gradually add the icing sugar and cocoa while beating.
Add the milk and beat until well combined.
200g butter, softened
1 3/4 cups (370g) caster sugar
2 3/4 cups (405g) self-raising flour
1 cup (250ml) milk
1/4 cup honey
2 over-ripe bananas (mashed)
1. Preheat oven to 180 degrees C. Line 2 mini cupcake baking trays with mini cupcake cases (makes 24 mini cupcakes).
2. Cream the butter and sugar until well combined and butter has become pale and creamy. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Add honey and mashed bananas, and stir until combined.
3. Spoon mixture evenly among the cupcake cases.
(Fill to 3/4 full: this should create a ‘dome’ on your cupcakes. If you do not want to create a dome, fill to 1/2 way)
4. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
In the pictures I posted, I use a simple vanilla butter cream frosting
and top with a fondant flower to decorate. Otherwise, decorate as you like.