baked goods, My Recipes, RECIPES

Hidden Heart Cupcakes

February 14, 2017

Would you like to know how to make some special Hidden Heart Cupcakes? Because you know how everyone loves biting into a cupcake only to find a hidden heart unless you’re anything like me and you miss the heart altogether because you’re too busy stuffing your face.

These little suckers require a bit more time and effort than normal vanilla cupcakes, but they’re totally worth it just to see the person you love, or the person you’re trying to tell you love be surprised by what’s inside.

INGREDIENTS for Hidden Heart cupcakes: 
· 1 2/3 cups or 250 grams all purpose flour
· 1 or 200 grams cup of sugar
· 1/4 tsp baking soda
· 1 tsp baking powder
· 3/4 cup or 170 grams butter at room temp
· 3 egg whites
· 3 tsp vanilla essence 
· 1/2 cup sour cream or buttermilk or you can also use 1/2 cup milk mixed with a 1 teaspoon lemon juice 
· 1/2 cup full cream milk
. Pink food colouring 
1. Preheat oven to 180° degrees.
2. Whisk together flour, baking soda and baking powder in a large bowl.
3. In a separate bowl (with a handheld mixer) or in a Kitchen Aid, add butter & sugar and mix oh high for 2 minutes.
4. Then add egg whites, vanilla, sour cream and milk and mix on med speed until smooth. Do not over mix.
5. Divide the batter in half & then add a few drops of pink food colourant to one half. Mix well & then pour that into a 20 cm cake tin or a square brownie tin and bake for ±16 minutes.
6. Let the pink cake cool before cutting little hearts out of it using a small heart-shaped cookie cutter.
7. Use the remaining cake batter to fill cupcake liners with about a tablespoon of batter, then place a red heart upright & facing forward into the batter, be gentle with them.
8. Once all hearts have been placed, fill the liners with more batter until they are 3/4 of the way full.
9. Bake for 18-20 mins depending on your oven, I baked mine for 18 mins.
10. Take the cupcakes out of the pan after a few minutes and allow them to cool completely before icing them.
11. Scroll down for the icing recipe.







· 1 1/2 cups white sugar
· 1/2 cup water
· 3 large egg whites
· 1/4 tsp cream of tartar
· 1 tsp vanilla essence

· Pink gel food colourant
· Blue gel food colourant


1. In a stovetop safe glass bowl combine sugar, water, egg whites, and cream of tartar and then mix on high with a handheld mixer until combined, about 30 seconds.

2. Then place the bowl on top of a pot of boiling water (water should only be about 1-2 inches deep) and beat with the mixer for about seven minutes until stiff peaks occur.

3. Remove from heat and add vanilla extract. Beat for a further 2 to 3 minutes. The icing should be smooth, glossy and firm. 

4. Tint the marshmallow frosting with whatever colour takes your fancy.



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  • Reply Hot Chocolate Cake - Lucky PonyLucky Pony November 23, 2017 at 6:32 pm

    […] are a couple of other recipes I’ve tried if you don’t feel like chocolate – Hidden heart cupcakes or Naked Cinnamon cake with Milktart Buttercream […]

  • Reply Catherine February 10, 2021 at 11:23 am

    Does regular food colouring work for the icing, or must it be gel colourant?
    Thanks 🙂

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