In theory, making heart shaped cupcakes sounds easy. After all, all you need to do is buy a cupcake tin or non-paper cupcake packets that are in the shape of a heart. That involves spending extra money, though, and given what you’re probably already spending on the special day you may not want to do this.
Thankfully, there’s a way to make heart shaped cupcakes without needing to do anything out of the ordinary. Here’s how to get the shape, along with the rest of the recipe.
What You Need
- 125g of softened, unsalted butter
- 125g of caster sugar
- 2 eggs
- 125g of self-raising flour
- 150g of raspberries – or an alternative berry of your choice – but pink for Valentine’s Day!
- 6 passion fruit, sieved pulp only (again, change if you wish)
- Milk – not an essential, but useful if you need to soften/loosen the mixture at all
- Marbles (or something similar)
How to Make Them
Pre-heat the oven and sit your paper cake cases in your baking tray, and leave while you get on with the mixture.
First, combine the butter and caster sugar until light and creamy, then add the eggs one at a time and continue to beat until the eggs have completely disappeared into the mixture. Add the remaining ingredients altogether and fold them into the mixture. Have the milk on hand so if it is a little stiff you can add some. If this happens, you won’t need a lot of milk, so be sure to control just how much you add.
Once done, place the mixture evenly into your cake cases. Place a marble between the cake case and the tin in each slot. This creates a good indent which gives the cake a heart shape and puts a new romantic twist on your baking! Once this is done, place in the oven at 180°C and bake for 20 minutes. Remove, and allow to cool in the tin for 10 minutes, before placing on a wire rack to finish cooling.
Check out how to make the icing for your heart shaped cupcakes here.