Recipes

Bleeding Heart Cupcakes

1 Mins read
0
47
0
Share
Scroll to recipe
Share
Bleeding Heart Cupcakes

Bleeding Heart Cupcakes

amanda

Equipment

  • - Cake Baking Pans/Muffin Tins/Pan Set: Non-Stick, Aluminum, 6 Count Cupcake Pan

  • - Cupcake Liners: Paper or Silicone

  • - Digital Kitchen Scale: Accurate Up to 0.1 Gram for weighing ingredients

  • - Electric Mixer: Handheld or Stand Mixer

  • - Frosting Spatula: Stainless Steel, for spreading frosting evenly on cupcakes

  • - Cupcake Scoop: 36 Cupcake Portions Per Container, for portioning batter evenly into liners

  • - Wilton Decorating Piping Tips: Variety of sizes and styles for decorating cupcakes

  • - Alien Abductee Cupcake Carrier: Insulated for transporting baked goods without damage

  • - Heat-Resistant Silicone Mat: For easy cleanup and cooling cupcakes on the countertop

  • - Smart Thermometer: Digital Instant-Read, for checking internal temperature of cupcakes during baking

  • - Confectioner's Powder: For creating decorative designs, such as marbling or drizzling icing on cupcakes

Ingredients

  • 20 glass marbles or small balls of tinfoil

  • 1 recipe batter for White Cupcakes

  • 2 to 3 cups strawberry jelly or smooth strawberry jam

  • 1 recipe Vanilla Butter Cream Frosting

  • Red and blue food coloring

  • Pastry bag and medium round tip (optional)

Instructions

1

Instruction 1

1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe . If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
2

Instruction 2

2. With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out. Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom. Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood." Put the little cake plug back in. Continue with the rest of the hearts.
3

Instruction 3

3. Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
4

Instruction 4

4. Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts.
0
47
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *