Mini Heart Cupcakes

This is my super easy hack to making the cutest heart cupcakes just in time for Valentines Day.

The best part of this recipe is you probably have the main ingredients in your pantry and it takes under 30 minutes to whip up and bake.

The first thing you’re probably thinking is ‘why does she specify butter, stork AND baking spread?!’

Well, here in the U.K. Stork is a brand which creates a butter alternative - margarine. Some people would argue this is better than butter when it comes to cakes and other bakes. Stork a branded version of baking spread - you can find baking spread in every supermarket.

So which do I use?..

I personally prefer baking spread or stork in cakes, they bake much lighter and fluffier - not to mention they’re significantly cheaper than butter blocks.

Instructions:

Pre heat the oven to 160C fan.

Cream the sugar and butter/baking spread till soft.

Crack in one egg at a time.

Add in the flour, salt and baking powder - fold until combined.

To create the heart shape you can use baking beans or rolled up aluminium foil. I used date seeds - Most of you wont have these but the technique is the same - we’re adding the bean, foil or date seed outside the cupcake case to create the dip for the heart shape.

Fill the cases halfway, be careful not to overfill as this will create a dome. If this happens do not worry! Simply trim the top of the dome revealing your perfect heart.

Bake for 12/15 minutes, stick a skewer at 12 minutes if it comes out clean and is slightly golden at the top it’s ready. If there is no golden top leave for the additional 3 minutes.

Please do not take out the baking bean, seed or rolled up foil straight from the oven. Wait a few minutes to remove - do not leave this too long as your cupcake could break when removing as they’re so tiny!

Buttercream

Whip the butter till pale and fluffy then add a few tablespoons of icing sugar at a time.

Fold this in with a spatula then use an electric whisk to fully combine.

If the buttercream is stiff add 1/2 tablespoons of milk to loosen.

This should be a pipeable consistency not too runny or super thick.

Finally add the colour, this can be gel or oil based food colour and you’re ready to pipe!

Video tutorial:

Piping tectnique:

Notes:

• These don’t have to be mini! This will make 10/12 regular sized cupcakes.

• Progel and colourspash are very pigmented affordable food gels - Use in cakes NEVER chocolate it’ll seize.

• Colour mil is an oil based food colouring - use this for chocolate. It’s pricier but works like a charm in chocolate and a little goes a long way!

• You can easily make these chocolate but use 80g flour & 30g good quality dark cocoa powder.

• I used a wilton 1M tip - you can use any tip or non at all. Simple cut the piping bag and using the same method pipe the buttercream.