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Friday, April 9, 2010

Layered Heart Cupcakes

Are you sensing a theme here, lol. This is what going without chocolate for 40 days does to me.
We will be returning to our regularly scheduled posts after this final chocolate craving.

Layered Heart Cupcakes

Layered Heart Cupcakes

To make this adorable treat, cut the tops off chocolate cupcakes, add a layer of pink frosting, punch a heart shape in the muffin top using a cookie cutter, then replace the top onto the cupcake. Fill the heart with more frosting to create a beautiful color combination of dark brown and pink.

One Bowl Chocolate Cupcake Recipe


Makes 18 to 24

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon pure vanilla extract


1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

2.Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Cupcakes will keep, covered, for up to three days.

Honey Cinnamon Icing


1 1/4 cup confectioners' sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon honey

1/8 teaspoon ground cinnamon

red food colouring : add one drop at a time until it's the colour you want


1.In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, food colouring and ground cinnamon until smooth, 4 to 5 minutes

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