Happy Heart Cupcakes
Cupcakes are such a fun staple in my home. Seems everyone expects me to have some when they stop in for a coffee and a chat! I like that to be honest. I grew up with people stopping in all the time and it makes me happy I can continue that tradition in my own home.
These Happy Heart Cupcakes are really fun and easy to make. What I like most about them is how no matter who you serve one too. They always smile. They earn the name Happy Heart! After all isn’t that what are friends mean to us. A Happy Heart?
You could also serve these for Valentine’s Day or Christmas, even for Dr. Seuss Day on March 2nd. March 2nd is a celebration of Dr. Seuss’s life and his accomplishments. He was born in 1904 and lived for 87 years making an incredible impact on many lives including mine. Many of his colorful and silly tales are still cherished by young and old alike, and, have been translated into more than twenty languages. He is still read across the world.
Now that I think about it I’m marking my calendar to make these in celebration of “Dr. Seuss and “Green Eggs and Ham” haha
- 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
- Cupcake Directions:
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
- Add the flour, baking powder, baking soda, cocoa and salt together. Sift before adding to the other ingredients.
- Cream the butter and sugar together until light and fluffy.
- Mix in the eggs one at a time, beating well with each addition, then add in the vanilla.
- Add the flour mixture, 1 cup at a time, alternately with the milk; beat well.
- Fill the muffin cups ¾ full.
- Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
- Allow to cool completely before frosting.
- Frosting Directions:
- Cream the butter and powder sugar until it looks light and creamy.
- If it doesn't cream add several drops of the heavy whipping cream until it creams.
- 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....
- Add more powder sugar ½ C at a time.... mix well.
- Add several drops of green gel food coloring. Mix well.
- When the color is right scoop the green frosting into a pastry bag with a star tip.
- Twist the open end of the pastry bag to push the frosting to the tip.
- Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
- Royal Icing Directions:
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
- If icing is not stiff enough add ¼ C powder sugar.
- Spoon the icing into a bowl.
- Add several drops of red gel food coloring in the large bowl of icing ... stir well to mix the color.
- Spoon the red icing into a piping bag with a #2 tip.
- Line a cookie sheet with wax paper.
- 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.
- Allow to dry for 5-10 hours.
- Cut the wax paper surrounding the hearts into small squares then peel the wax paper away from the back of the heart.
- Place the small heart in the center of the frosted cupcake.
- Smile with a Happy Heart! Enjoy!
Don’t let the steps scare you away. I wrote them that way so you can check off what you have done. Many are just common sense but I like a recipe that tells me exactly what to do 🙂
I hope you enjoyed my Happy Heart Cupcake Recipe and include it in your collection of recipes you make for your loved ones. Please enjoy the recipes below 🙂 To see all of our Cupcakes Go HERE!