Bleeding Heart Cupcakes
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
42
Spice
39
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Strawberry JellyDirections:
1
Line cupcake tins with paper liners
2
Fill the liners two-thirds full with the batter
3
Place 1 marble or tinfoil ball between each liner and the tin
4
This will make a dent in your cupcake when it bakes to make it heart-shaped
5
Bake the cupcakes as directed in the recipe
6
If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot
7
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
8
Pull the little plug of cake out
9
Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom
10
Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood
11
" Put the little cake plug back in
12
Continue with the rest of the hearts
13
Put one third of the frosting into two separate bowls
14
Color one bowl of frosting with the red food coloring
15
Tint the other bowl of the frosting blue
16
Tint the remaining two thirds pink
17
Frost the cupcakes with the pink frosting
18
Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top
19
With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts
20
Line cupcake tins with paper liners
21
Fill the liners two-thirds full with the batter
22
Place 1 marble or tinfoil ball between each liner and the tin
23
This will make a dent in your cupcake when it bakes to make it heart-shaped
24
Bake the cupcakes as directed in the recipe
25
If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot
26
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
27
Pull the little plug of cake out
28
Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom
29
Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood
30
" Put the little cake plug back in
31
Continue with the rest of the hearts
32
Put one third of the frosting into two separate bowls
33
Color one bowl of frosting with the red food coloring
34
Tint the other bowl of the frosting blue
35
Tint the remaining two thirds pink
36
Frost the cupcakes with the pink frosting
37
Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top
38
With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts