Say it with cake…

There are many ways to say I Love You on Valentine’s day but I’ve found the sweetest way is with a cake. If you want to create something a bit special this year why not have a go a baking your loved one a hidden heart cupcake with a little help from me!
Simply follow my easy steps to create yours today…

  • Makes 10 cupcakes
  • Baking Time 20 mins (10 mins for hidden hearts)
  • Oven Temp 170
  • Prep Time 25 mins

Ingredients

  • 6oz Unsalted Butter (Room Temp)
  • 6oz Caster Sugar
  • 6oz Self Raising Flour
  • 3 Eggs
  • 1/2 TSP Baking Powder
  • 1 TBSP Vanilla Extract
  • 1/2 TSP Red Food Colour Paste
  • 2 Heaped TBSP Cocoa

Frosting

  • 12oz Icing Sugar
  • 3oz Unsalted Butter (Room Temp)
  • 3oz Cream Cheese

Decorations

  • Fresh Raspberries

Method

  1. Preheat the oven to 170 degrees and place 10 paper cases into a muffin tray.
  2. Line a small loaf tin with baking paper for the Red Velvet hearts.
  3. In the bowl of an electric mixer add unsalted butter and began to mix on fast until creamy and soft. Add the caster sugar to the butter and mix again on high until they combine.
  4. Sift in the flour and baking powder then add the 3 eggs and vanilla extract. Mix on slow until all the mixture is combined.
  5. To create your Red Velvet hidden hearts combine the cocoa, red food colour and 2 TBSP of your mixed batter in another bowl.
  6. When mixed place this in the small loaf tin and bake for 10 mins. Remove the and leave to cool on a wire rack. Take the rest of your vanilla batter and divide it over the 10 paper cases.
  7. Take the Red Velvet sponge and cut out 10 small hearts with a heart shaped metal cutter, place one heart in the middle of each vanilla batter case so they all face the same direction and the bump of the heart is at the top.
  8. Bake in the oven for 20mins but remember which way the hearts are faces as they will become covered while in the oven.
  9. Remove from the oven and leave to cool.
  10. To make your cream cheese frosting simply add the unsalted butter to your mixer bowl and mix on high until creamy in texture.
  11. Slowly mix in the cream cheese making sure you don’t over mix.
  12. Sift the Icing sugar and add to the buttercream and cream cheese, mix on slow until combine then high for a further 2 minutes.
  13. Place the mixture into a pipping bag with a circle nozzle and pipe straight onto your cool cakes.
    Add two raspberries per cupcake to either side of the hidden heart to indicate where to cut the cake in half.
  14. Serve on a plate to your loved one with a knife to share and watch their face light up as they see the hidden heart.

Happy Valentine’s Day Love Sarah Wilson, Owner of Hey Little Cupcake! Manchester x

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