DIY, Food, Sweet Baking

I [heart] cupcakes.

January 28, 2014

I haven’t made cupcakes in a while. There was this time when I though about making the most rich and fancy cupcake and tried numerous recipes (like the caramel banana cupcakes). Suddenly they became such a hype here in Austria about a year ago and it made them less interesting to me. Do you know that feeling? You like something very much and then everybody has it and you’re like: meh, maybe not. That’s me with cupcakes.

However I still like them when they challenge me or have a twist. Like these Valentine’s Day cupcakes I made. The recipe is slightly adapted from Joy of Baking (the best Red Velvet cupcake recipe I found so far).


All you need is:

– 125 g flour
– 1/2 tsp baking powder
– a pinch salt
– 60 g butter (room temperature)
– 150 g sugar
– 1 egg
– 1 Tbsp Vanilla sugar
– 120 ml (1/2 cup) buttermilk
–  1/2 tsp baking cacao powder
– 1/4 tsp red food coloring

For the frosting:
– 100 g cream cheese
– 100 ml cream
– 2 Tbsp sugar
– a splash of lemon

Preheat the oven to 175 ° C. Mix the butter with the sugar, Vanilla sugar and salt in a bowl until smooth and soft. Add the egg and combine well. Put one Tbsp of the buttermilk aside and mix the rest with the butter-egg-sugar mixture. Sieve the flour with the baking powder into the bowl and combine slowly.

Now put 4 Tbsp of the mixture into another bowl. Add the 1 Tbsp butter milk with the cacao powder and food color and mix it with the smaller batch of batter. Take a small baking tin, grease the inside and add the red batter. Bake in the oven for 10 mins. Now take a small heart shaped cookie cutter and cut out hearts.


Take a muffin baking tin and line it with muffin cups and add one Tbsp of the batter into them. Take the red hearts and put them inside. The hearts should stand on their tip.


Divide the rest of the batter evenly but make sure that the hearts are still in the middle. Put them into the oven and bake them for around 20 mins. While they cool down, make the frosting.

Beat the cream with 1 Tbsp of sugar and do the same with the cream cheese. Add the splash of lemon and combine both. Before piping the frosting on top of the cupcakes, make sure you know which way the hearts are facing.

When you serve the cupcakes, make sure to cut them in the middle right where the heart is.


Isn’t that a lovely surprise?


Now. Carry on!

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  • Reply momblogger82 January 29, 2014 at 7:58 am

    I love it!!!

  • Reply kbandaruk January 29, 2014 at 5:01 pm

    Looks delish!

  • Reply shootingvienna January 29, 2014 at 5:30 pm

    I love the look of these, would never make them myself cause I think it is too much of a hassle but maybe for valentines day 😉 great post!

    • Reply Sarah January 29, 2014 at 5:31 pm

      It’s actually easier than it looks! But definitely something for special days… 😉

  • Reply Wolves in London January 29, 2014 at 8:04 pm

    Too cute! I love them!

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  • Reply maissoutaloumkilsafoufa February 2, 2014 at 4:36 pm

    wouaw it’s amazing
    i love it i will try it

    • Reply Sarah February 2, 2014 at 4:37 pm

      thanks. I’m glad you love them!

  • Reply Ine February 3, 2014 at 5:02 pm

    But how do you know you cut it the right way? Cut it right it will be a heart, cut it wrong it will say “I”?.. Or?

    • Reply Sarah February 3, 2014 at 5:17 pm

      Once they are baked you’ll still see the heart shine through at the top. You just have to make sure to remember how that looked like once you put the topping on it.
      You can also use a toothpick: put it through the cupcake the way the heart is and pull it out just before serving and surprise your guests!
      You can also make a visuell hint at the top (e.g a little heart at the very top that faces the same way as the heart in the cupcake).

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    May I know how many cupcakes can this batch make? I’m using a muffin size tray, I suppose it looks like the one you shown in your picture.


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      Sure, it made 6 cupcakes and I had some red sponge left. Double the ingredients and you get the whole tray full.

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