Heart Shaped Cupcakes / Recipe


The other day while pinterest’ing I came across heart shaped cupcakes and I thought what better treat to replicate and bake in honor of Valentine’s Day tomorrow and for my boyfriends birthday, which is today. So (late!) last night I went into the kitchen and got baking away. I don’t know what went over me baking so late into the night as I cannot keep my eyes open today, but in the end these little cupcakes made it worth it, and the surprise on my boyfriends face this morning was well worth it.

I used a vanilla cupcake recipe which is my simple go-to recipe. I recently invested in a proper piping bag from yuppiechef because since I love baking, I thought why not and also it gives the cupcakes a professional look to them. After a few hours of research to see how to do get them heart shaped, I decided on using the marble method – where you place marbles in the already greased and lined cupcake tray, outside of the lining. Like this …
Makes 12 cupcakes
  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1½ cups plain flour
  • 1 tsp baking powder
  • ¾ cup (185mL) milk
♥ Icing:
  • 50g unsalted butter
  • 2 cups icing sugar
  • 2 tbsp milk/cream
  • Heart shaped decorations from your local baking warehouse or sprinkles

♥ Method:


  • Preheat oven to 180°C. Line cupcake tray with cases, then place a marble into each cupcake tin hole between the pan and cupcake liner to create a heart shape. 
  • In an electric mixer, beat the butter for 2 minutes until pale in colour and creamy. 
  • Add sugar a little bit at a time, beating well between each addition. 
  • Add the eggs one at a time, beating for about a minute between each addition. 
  • Add the vanilla essence and beat until combined.
  • Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.
  • Fill cupcake papers ¾ full (an ice cream scoop is perfect for this). 
  • Bake cupcakes for 20-25 minutes or until a skewer inserted into the middle of a cupcake comes out clean. 
  • Transfer to wire racks and allow to cool completely.



♥ Icing:
  1. Cream butter until pale and smooth. 
  2. Add the milk and half the sifted icing sugar, and beat until well combined. 
  3. Add the remaining icing sugar and beat until mixture is light and fluffy. 
  4. The mixture should be a spreadable paste; if it is too dry, add some more milk, if too wet add more icing sugar.
  5. When cupcakes are completely cold use a piping bag and pipe onto cooled cupcakes. 
Happy Valentine’s Day for tomorrow to all my readers!
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  1. Haha, at first I was a bit hesitant about the marbles also thinking they would explode 🙂 haha! Oooh, you’ve made me so much more excited!!! 🙂 You know I love cupcakes 🙂 Thank you N! And thank you for reading and commenting ♥


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