My Recipes

Valentine’s Day cupcakes

February 14, 2017


Today is Valentine’s Day, so I thought I would do a quick post showing you how to make some special Valentines Day 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.

When I was making these I thought about when I was in Primary School and how on Valentine’s Day you’d wait to see if you got any red roses, Garfield cards or red heart shaped balloons, every time one of the kids delivering these items came into class everyone would almost hold their breath in anticipation. Do you guys remember that feeling? And if you did get anything you were always so proud to walk around school with your loot.

Anyway, enough reminiscing let’s get into how to make these little gems….Again if you make them please let me know how they turned out, I would love to hear.




· 1 2/3 cups all purpose flour
· 1 cup sugar
· 1/4 tsp baking soda
· 1 tsp baking powder
· 3/4 cup salted butter at room temperature
· 3 egg whites
· 3 tsp vanilla extract
· 1/2 cup sour cream
· 1/2 cup milk


1. Preheat oven to 180° degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Divide the batter in half and then add a few drops of pink food colourant to one half. Mix well and then pour it into a 20 cm cake tin or a square brownie tin and bake for ±16 minutes.
5. Let the pink cake cool before cutting little hearts out of it using a small heart-shaped cookie cutter.
6. Fill cupcake liners with about a tablespoon of vanilla cupcake batter then place a red heart upright and facing forward into the batter. Do not press down on the heart as it will turn into a circle, just be gentle with them.
7. Once all hearts have been placed, fill the cupcakes with more batter until the cupcake liners are 3/4 of the way full.
5. Bake 18-20 minutes depending on your oven, I baked mine for 18 minutes.
6. Take them out the pan after a few minutes and allow them to cool before you ice them.








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

· Pink gel food colourant
· Blue gel food colourant


1. In a stove top safe glass bowl over a pot of boiling water combine sugar, water, egg whites, and cream of tartar with electric mixer and whisk attachment until combined, about 30 seconds.

2. Place the bowl on top of a pot of boiling water (water should only be about 1-2 inches deep) and beat with electric whisk attachment for seven minutes until soft peaks occur.

3.Remove from heat and add vanilla extract. Beat for 2 to 3 minutes or more until frosting is spreading consistency.

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





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1 Comment

  • 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 […]

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