Happy Love Month! I hope you like cupcakes as I have a few to share with you this week, starting with these cutesy dozen.
Valentine’s Day is fast approaching, so if you’re stuck for ideas, why do you surprise the one you love with these surprise centre cupcakes, exclusively from The Mermaid Cookbook.
The best bit about these cupcakes is that they are so easy to make, but they look so impressive. They’re also the perfect cupcake to deliver anonymously as the hidden heart centre is only revealed once the cake is cut in half. The only thing you need to make sure of, is that you pay attention to which way the heart is facing when you ice the cupcakes.
Jump to Recipe
Heart of the Ocean Cupcakes
Mermaids are known to love and care for all sea creatures, making them the true hearts of the ocean.
Servings: 12 cupcakes
Ingredients
For the hearts:
- 200 g butter softened
- 200 g caster sugar
- 3 eggs large
- 200 g self-raising flour
- ¼ tsp raspberry flavouring
- 1 drop Pink gel food colouring
For the cupcakes:
- 150 g butter softened
- 150 g caster sugar
- 3 eggs large
- 150 g self-raising flour
- 1/4 tsp vanilla extract
For the buttercream:
- 200 g butter softened
- 400 g icing sugar
- 1 drop Purple gel food colouring
Instructions
For the hearts:
- Preheat the oven to 180°C and line two 20cm cake tins with baking paper.
- Add the butter, sugar, eggs and flour to a large mixing bowl and beat together until pale and fluffy. Add the raspberry flavouring and a drop of pink gel food colouring, then mix through until well combined.
- Pour the mixture equally between the two cake tins and bake for 20–25 minutes. Leave to cool.
- Once cooled, cut out six hearts from each cake tin using the cookie cutter and put to one side.
For the cupcakes:
- Keep the oven at 180°C and line a cupcake tray with 12 cupcake cases.
- Add the butter, sugar, eggs and flour to a large mixing bowl, and beat together until pale and fluffy. Add the vanilla extract and mix through until well combined.
- Fill each cupcake case with a tablespoon of batter, then carefully place a sponge heart into the centre of each cupcake, pushing it down until it is almost completely submerged in the batter. Bake in the oven for 20–25 minutes until just browned and springy to touch, then leave to cool on a wire rack.
For the buttercream:
- Blend the butter and icing sugar together until smooth, add a few drops the purple gel food colouring (enough to make the buttercream a pastel colour) and combine.
- Fit a piping bag with a closed-star nozzle, transfer the mixture into the piping bag and pipe swirls of buttercream on top of the cupcakes.
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!
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