Whether you celebrate it or not, Valentine’s Day is around the corner. A time for ridiculous price hikes in roses; bombardment of lovely dovely teddy bears, chocolates and heart-shaped balloons; table for two line restaurants offering special “romantic” menus; female rivalry in the office showing off their prized possessions and for those who are single, a time of animosity perhaps?
I’m not normally a cupcake baker (maybe because of this event), but when I saw this post about creating heart-shaped cupcakes, I knew I just had to make them and share them to you for an idea for Valentine’s Day. Deciding on what base to make for the cupcake was no brainer; it had to be Red Velvet Cake, I just love the deep red colour of the cake.
So how was the cupcake? It was moist and dense without it feeling too heavy, and there’s a slight hint of chocolate. I was quite please at how some of them turned out and how easy it was to achieve this shape; just a few ceramic baking beads and ta-da, heart-shaped cupcakes! Please excuse some that look more like kidneys than hearts :p
Over the weekend, I got together with my dear friend Isis of Deer-Robin; a DIY/craft blog. We had thought about doing a collaboration between the two blogs and this project just fell into place quite naturally. I had originally baked these cupcakes the day before and it was just a mattter of decorating them and making the decorative bunting with washi tape for these cupcakes whilst she was over. A fun day was had by all, I love the creativity that we both bounced off one another to produce something beautiful.
It was Isis’ idea to have a star of sprinkles on the cupcake, so I’d cut a star stencil to place on top of the cupcake for ease of placing the sprinkles on. I then took this idea and decided on having a heart of sprinkles, simple but oh-so-cute!
Head over to Deer-Robin for step-by-step instructions on how to make the bunting for these cupcakes.
Recipe from here
Makes 9 cupcakes
Red velvet cupcakes
1 cup cake flour, sifted (or add 2 tbsp corn flour into a cup and then fill it up with plain flour)
1/4 cup cocoa powder
1/2 tsp salt
2/3 cup canola (or vegetable) oil
3/4 cup sugar
2 tbsp red food colouring
1/2 tsp vanilla extract
1/2 cup buttermilk
1 tsp baking soda
1 tsp white vinegar
Sprinkles, for decoration (optional)
Cream cheese frosting
55g butter, softened
125g cream cheese
1 cup icing sugar, sifted
For the red velvet cupcakes
- Preheat the oven to 180C (350F). Line cupcake tins with cupcake cases.
- Whisk cake flour, cocoa and salt in a bowl.
- Beat oil and sugar at medium speed until well-blended.
- Beat in egg.
- Slowly add red food colouring. Add vanilla.
- Add flour mixture alternately with buttermilk in two batches, beat until just combined.
- Place baking soda and vinegar in a small dish and mix, then add this mixture to batter and beat for 10 seconds.
- Fill 3/4 of cupcake cases and bake for 25-30 minutes, until a skewer comes out clean. (For heart-shaped cupcakes, see below)
- Cool for 20 minutes before placing on wire rack to cool completely.
For the cream cheese frosting
- Whisk the butter until smooth.
- Add cream cheese and icing sugar until well combined.
- Spread on cooled cupcakes.
- Decorate cupcakes with sprinkles (if using).
To create the heart shaped cupcakes
- Stack 2 small marbles/ceramic baking beads/ 1cm (1/2-inch) balls of aluminum foil between each cupcake liner and tin (you may need more to give them a pointier notch).
- Fill cupcake cases.