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Hidden Hearts Cupcakes

The perfect cake for someone you love – vanilla cupcakes with a hidden heart centre.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 cupcakes
Calories 291kcal

Ingredients

For the pink sponge

  • 110 g self-raising flour
  • 110 g caster sugar
  • 110 g soft margarine or butter
  • 2 medium eggs
  • 1 tsp Dr. Oetker Baking Powder
  • tsp Dr. Oetker Madagascan Vanilla Extract
  • 1 tsp milk
  • Dr. Oetker Bright Red Gel Food Colour

For the white sponge

  • 165 g self-raising flour
  • 165 g caster sugar
  • 165 g soft margarine
  • 3 medium eggs
  • tsp Dr. Oetker Baking Powder
  • ¼ tsp Dr. Oetker Madagascan Vanilla Extract
  • tsp milk
  • 12 muffin or cupcake cases

To decorate

  • Vanilla buttercream or any other flavour you fancy or some Dr. Oetker Easy Swirl Cupcake Icing
  • Chocolate hearts, heart sprinkles or red fondant (and heart cutters)

Instructions

Make the pink vanilla sponge

  • Pre-heat your oven to 160ºC/140ºC fan.
  • Line a 20cm round baking tin (or similar size) with greaseproof paper or non-stick baking tray liners.
  • Put all (except the food colour) of the pink sponge ingredients (110g self-raising flour, 110g caster sugar, 110g soft margarine, 2 medium eggs, 1 tsp Dr. Oetker Baking Powder, 1 tsp milk, ⅛ tsp Dr. Oetker Madagascan Vanilla Extract) into a large bowl and mix to combine.
  • Once combined add a little Dr. Oetker Bright Red Gel Food Colour and mix. Keep adding a little more until your mixture is the desired colour – you’ll need the colour to be quite bold in order to stand out in the middle of the cake.
  • Pour into your lined baking tin and bake for 25-30 minutes until a skewer inserted in the middle comes out clean.
  • Once cooked remove the cake from the oven. Leave to cool in the tin for 10 minutes and then remove it from the tin and leave to cool completely before making the white sponge.
  • Once the pink sponge has cooled use a heart cutter to carefully cut out 12 hearts from the sponge.

Make the white vanilla sponge

  • Pre-heat your oven to 160ºC/140ºC fan.
  • Line a 12-hole muffin tin with cupcake cases.
  • Put all white sponge ingredients (165g self-raising flour, 165g caster sugar, 165g soft margarine, 3 medium eggs, 1½ tsp Dr. Oetker Baking Powder, 1½ tsp milk, ¼ tsp Dr. Oetker Madagascan Vanilla Extract) into a large bowl and mix to combine.
  • Spoon ½ a tablespoon of your mixture into each muffin case. Place a pink cake heart into each one, pushing it down so it’s right at the bottom. Add another ½ a tablespoon into each case, using the back of the spoon to carefully spread it around the heart.
    how to put a hidden heart inside a cupcake. Cupcake case half filled with vanilla cake mix. Then it a pink heart in the centre and then topped with more vanilla cake mix.
  • Bake for 18-20 minutes until a skewer comes out clean.
  • Once cooked, remove from the oven and leave to cool before decorating.
  • Decorate with buttercream and sprinkles and enjoy!

Notes

You will have some pink sponge leftover as it’s impossible to use it all and still make nice heart shapes. This makes a lovely treat for your little chefs and stops them trying to eat all the cupcakes while they’re decorating them!
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

Nutrition

Calories: 291kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 195mg | Potassium: 130mg | Sugar: 18g | Vitamin A: 14.7% | Calcium: 5.3% | Iron: 3.4%