Hidden Heart Cupcakes

by Barry Lewis


For the heart shaped sponges;

110g unsalted butter, room temperature

110g caster sugar

2 large eggs

110g self raising flour

Red food colouring


For the vanilla sponge;

225g unsalted butter, room temperature

225g caster sugar

4 large eggs

225g self raising flour

1 tsp baking powder

1 tsp vanilla extract


For the butter cream icing;

300g unsalted butter, room temperature

500g icing sugar

Pink food colouring

Sprinkles to decorate

How to make some super delicious hidden heart cupcakes. The cupcakes have a heart inside them when you slice into them and are a lot easier to make than they sound, even with a few struggles along the way! Check out this video recipe and give them a go 🙂

The first step is to make your red sponge, which will be cut into heart shapes. Pre heat the oven to 160C Fan/ 180C/ 355F. In a large bowl cream together the butter and sugar until its light and fluffy. Add in the eggs and beat well until everything is combine. Fold in the flour, then add a few drops of red food colouring and mix well. You may need to add more food colouring, but this depends on how red you want the hearts to be. Pour the batter into a greased and lined 8 inch cake tin and bake in the oven for 15 minutes. Remove from the oven and allow to cool completely on a wire rack. Transfer to a chopping board and level off the top of the cake. Work your way around the edge of the sponge, and then into the middle, cutting out heart shaped pieces of cake using a small heart shaped biscuit/cookie cutter. Leave to one side.

To make the vanilla cake batter, cream together the butter and sugar in a large bowl, until light and fluffy. Add in the eggs, one at a time, beating well between each addition followed by the vanilla extract. Fold in the flour and baking powder, until everything is well combine. If the mixture seems a little sift add in a few drops of milk and mix well. Line a cupcake tray with cases and add a spoon full of the cake batter into the bottom of each. Gently place in the heart sponges, so they can stand on their own but are not touching the bottom of the cupcake cases. Spoon the rest of the cake batter around the hearts until it is level with them. Bake in the oven for 20 minutes, then allow to cool completely on a wire rack.
Whilst you are waiting you can make the butter cream icing. In a large bowl beat the butter until it’s pale in colour and nice and soft. Gradually add in the icing sugar, a spoonful at a time, and mix well. Once all the icing sugar is mixed in add a few drops of pink food colouring until you have your desired colour. If the butter cream feels too stiff add in a few drops of milk, or if it feels too loose place it in the fridge for 10 minutes. Transfer to a piping bag and pipe a generous amount of icing on so that the top of the cupcake is covered. Finish with a few sprinkles on top. You can now enjoy whole, or cut the cupcake in half to reveal a hidden heart, delicious! A perfect valentine’s day treat for someone you love, or just for yourself!

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