The title of this post has a bit of a double meaning… this post is about these sweet, heart cupcakes, but it’s also about A sweetheart! I first saw this creative cupcake idea on Just Jenn Recipes several years ago. I made them a couple times pre-blog and I had this idea on my “future post ideas” list for this year. Then, last week Kristan of Confession of a Cookbook Queen posted an utterly delicious looking cherry frosting and I knew it would be the perfect filling for these sweet treats. Kristan also recently mentioned that she has become a “Valentine’s person”… it may have something to do with wanting gifts of candy and flowers, but we wont mention that to her hubby. So, when I knew Kristan’s birthday was on it’s way (it’s today!), I thought these would be the perfect cupcakes to send her (virtual) birthday wishes!
Although I’ve been reading Confessions of a Cookbook Queen for quite some time, I was first able to meet Kristan last spring at the Wilton Blogger’s Workshop. Then, this past fall on my drive to Cookie Camp, we made a stop off in Kristan’s hometown for a visit. Kristan is just as sweet, funny and beautiful as her blog and I feel lucky to count her a friend! Happy Birthday Kristan!
Now let’s have a cupcake!
These fun Sweet Heart Cupcakes are quite easy to create!
First, bake a batch of chocolate cupcakes. I used my favorite chocolate cupcake recipe, but feel free to use any recipe or box mix you prefer. The only special instructions would be to make sure to fill the liners just a bit more than you might normally (about 1/2 inch below the top of the liner), because you need to have a bit of a dome above the top edge of the liners.
While the cupcakes are baking, prepare of batch of delicious Cherry Frosting. You can use the recipe below, or you could use my simple American Buttercream, or Cream Cheese frosting, and simply tint it pink with some food coloring. Canned (pre-made) frosting would work fine for these as well.
Maraschino Cherry Frosting
1 cup (2 sticks) butter
4 cups powdered sugar
4 Tablespoons maraschino cherry juice
1/2 cup finely chopped maraschino cherries
pinch of salt
Directions~
1. In the bowl of an electric mixer beat butter until smooth.
2. With the mixer running, Add 2 cups of powdered sugar, one cup at a time.
3. Add 4 tablespoons maraschino cherry juice, one tablespoon at a time.
4. Continue beating, and add the remaining 2 cups powdered sugar, and chopped maraschino cherries. If desired, add a drop of pink food coloring (I used Americolor electric pink).
5. Beat until fully combined. Refrigerate until ready to use.
Recipe source- Confessions of a Cookbook Queen
How to Make Sweet Heart Cupcakes
Sweet Heart Cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa best quality available
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 1 cup boiling water
Maraschino Cherry Frosting
- 1 cup butter 2 sticks
- 4 cups powdered sugar
- 4 tablespoons maraschino cherry juice
- 1/2 cup maraschino cherries finely chopped
- pinch salt
Instructions
Chocolate Cupcakes
- Line muffin tin with paper liners. Heat oven to 350*F.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 18-22 minutes.
- Cool completely on wire rack before frosting.
Maraschino Cherry Frosting
- In the bowl of an electric mixer beat butter until smooth.
- With the mixer running, Add 2 cups of powdered sugar, one cup at a time.
- Add 4 tablespoons maraschino cherry juice, one tablespoon at a time.
- Continue beating, and add the remaining 2 cups powdered sugar, and chopped maraschino cherries. If desired, add a drop of pink food coloring (I used Americolor electric pink).
- Beat until fully combined. Refrigerate until ready to use.
Notes
Nutrition
Heart Cutout Cupcake Assembly
(idea source, with permission- Just Jenn Recipes)
1. Use a serrated knife to cut off the top of the cupcake, using the top of the cupcake liner as a guide.
2. Use a small heart cookie cutter to cut out a heart shape from the cupcake dome.
3. Spread frosting onto the cupcake base, in a mounded shape.
4. If desired, sprinkle the cupcake dome with powdered sugar. Place top back on cupcake and press down a bit.
Share these sweet treats with someone you love!
Several other bakers have created special birthday treats for Kristan, be sure to check them out!
Yum. Yum.
Glory, this sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
Glory, what a gorgeous idea! We absolutely love cupcakes! Definitely need to try these!
Love the cupcakes and the presentation. I’ve been looking for bottles like these. Would you mind sharing where you found yours?
Hi! The chocolate cupcake recipe is great, but my liners get rather wet on the outside which isnt really pretty. Do you know anything I can do about it? Greetings, Caroline
how bout we just leave the dome on.. and do a cut out of a heart right on the cupcake?
too messy? too hard??
I need to try this . There are so beautiful ., thank you .
If you don’t mind , I put your picture in my website ,but i put the link .
http://cuteefoods.tumblr.com/
I made mini cupcakes for the kindergarteners with white cake, and this frosting recipe. OH Wow! Best ever. Thank you for sharing, we all just love it. I am baking a cake for a friend’s Valentine birthday today. I think I will make a chocolate cake and use dark sweet cherries instead of maraschino for more adult tastes. I’m having so much fun with this.
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