Happy Heart Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 Cupcakes
Such a fun and wonderful cupcake that just makes your Heart Happy! So they are named Happy Heart Cupcakes in celebration of each other.
  • Cupcake Ingredients:
  • 1⅓ C flour
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ¾ C unsweetened cocoa powder
  • ⅛ tsp salt
  • 3 TBSP unsalted butter, room temp
  • 1½ C sugar
  • 2 eggs, room temp
  • ¾ tsp vanilla extract
  • 1 C milk
  • Frosting Ingredients:
  • 1 C unsalted butter, room temp
  • 4 + C powdered sugar
  • 4 TBSP heavy whipping cream
  • Green gel food coloring
  • Royal Icing Ingredients:
  • 2 egg whites
  • 1 C powder sugar
  • ½ tsp cream of tartar
  • Red gel food coloring
  1. Cupcake Directions:
  2. Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
  3. Add the flour, baking powder, baking soda, cocoa and salt together. Sift before adding to the other ingredients.
  4. Cream the butter and sugar together until light and fluffy.
  5. Mix in the eggs one at a time, beating well with each addition, then add in the vanilla.
  6. Add the flour mixture, 1 cup at a time, alternately with the milk; beat well.
  7. Fill the muffin cups ¾ full.
  8. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
  9. Allow to cool completely before frosting.
  10. Frosting Directions:
  11. Cream the butter and powder sugar until it looks light and creamy.
  12. If it doesn't cream add several drops of the heavy whipping cream until it creams.
  13. Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
  14. Add more powder sugar ½ C at a time.... mix well.
  15. Add several drops of green gel food coloring. Mix well.
  16. When the color is right scoop the green frosting into a pastry bag with a star tip.
  17. Twist the open end of the pastry bag to push the frosting to the tip.
  18. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  19. Royal Icing Directions:
  20. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
  21. If icing is not stiff enough add ¼ C powder sugar.
  22. Spoon the icing into a bowl.
  23. Add several drops of red gel food coloring in the large bowl of icing ... stir well to mix the color.
  24. Spoon the red icing into a piping bag with a #2 tip.
  25. Line a cookie sheet with wax paper.
  26. Free hand draw the tiny red hearts or if needed trace the hearts to the underside of the wax paper to copy with the red icing.
  27. Allow to dry for 5-10 hours.
  28. Cut the wax paper surrounding the hearts into small squares then peel the wax paper away from the back of the heart.
  29. Place the small heart in the center of the frosted cupcake.
  30. Smile with a Happy Heart! Enjoy!
Recipe by Laura's Little House Tips at http://lauraslittlehousetips.com/happy-heart-cupcakes/