Impress loved ones with these heart-shaped Valentine’s cupcakes. Top these soft vanilla cupcakes with white fondant and a gingham edible sheet.
These Valentine’s cupcakes are one of our favourite Valentine’s Day cakes (opens in new tab). Shape these cupcakes into hearts by using heart-shaped silicone cases. This recipe is great for those who want to take their cake decorating ideas (opens in new tab) to the next level. Just like our Valentine’s hidden heart cupcakes (opens in new tab), you will need specific cake decorating tools (opens in new tab) to decorate these cupcakes.
Ingredients
- 150g caster sugar
- 150g butter
- 140g self-raising flour
- 10g cornflour
- 3 medium eggs
- 30ml milk
- 1tsp vanilla extract
- Cake release (to grease the silicone cupcakes cases)
For the icing:
- 200g of icing sugar
- 2 tsp water (more if you need it)
For the toppers:
- 300g white fondant
- 1 gingham edible icing sheet - View at Amazon (opens in new tab)
- Heart shaped cutters - 5cm, 2cm and 1cm
- Tooth pick for the stitch effect
- Red and yellow colouring
You will also need:
- 12 heart shaped silicone cases - View at Amazon (opens in new tab)
WEIGHT CONVERTER
Method
- Preheat your oven to 160°C/320°F/Gas Mark 3. Grease your heart-shaped baking cases and place them on a baking tray.
- Beat the sugar and butter with the vanilla essence until light a fluffy (about 5 minutes) Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
- Divide the batter between the 12 cases and bake for 20-25 minutes depending on your oven. Remove and leave to cool until they are cool enough to ice.
- For the toppers: Roll 250g of white fondant out to the size of the A4 icing sheet. Cut 12 heart shapes with the 5 ½ cm heart cutter. Lightly brush the top of the fondant with water or trex and cut out 5 ½ cm heart's from the icing sheet and stick to the top of the fondant heart.
- Then take 50g of the fondant colour it cream with a touch of yellow colouring and cut 12 smaller 2cm heart shapes and stick with a brush of water to the top of the gingham hearts.
- Then colouring what’s left of the fondant red, cut 12 - 1cm hearts and stick these to the centre of the cream heart.
- Using the tooth pick, make stitch-like marks around the edge of the cream heart. Mix the icing up using 200g of icing sugar and 2 teaspoons of water to start with, add more if you need it until the icing is smooth and shiny. Spread the icing onto the cupcakes and place the topper on the top of the icing.
Top tips for making Valentine’s cupcakes
If you can't find the heart-shaped cupcake cases, fill normal ones with the mixture and put them in a muffin tray. Place a marble on one side, ideally at the top of each case, between the outside of the case and the muffin pan. The marble will help to create the ‘V’ shape turning the paper cases into heart shapes.
You might also like…
Basic cupcake recipe (opens in new tab)
Chocolate cupcake recipe (opens in new tab)
Vanilla cupcakes recipe (opens in new tab)
Victoria Threader is 'the queen of cupcakes' and a contributing Recipe Writer at GoodTo. Not only can she bake delicious cupcakes, she can decorate them too - with each of Victoria’s cupcakes topped with handmade edible toppers. Some of her most popular cupcakes include: rainbow cupcakes, hidden shape cupcakes and even giant cupcakes.
-
Beetroot and butternut squash bruschetta
A flavour-packed bruschetta loaded with beetroot, butternut squash, pumpkin seeds, garlic and more...
By Rose Fooks • Published
-
Butterfly buns
Our easy butterfly buns recipe is perfect for kids. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam...
By Jessica Dady • Published
-
Mary Berry's almond cupcakes
Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. Make 12 cupcakes using this recipe...
By Mary Berry • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
-
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
By Rose Fooks • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
Royal pastry chef shares Queen's birthday cupcake recipe
Who doesn’t love a cupcake? They’re as delicious as they are charming, and no one will judge you for eating the entire thing!
By Keiron George • Published
-
TOWIE star Billie Faiers left furious after stranger slaps son Arthur over mid-air flight 'tantrum'
By Selina Maycock • Last updated