Best 5 Bleeding Heart Cupcakes Recipes

CHOCOLATE HEART CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups. Place 1 marble in each muffin cup between paper baking cup and muffin pan so baking cup takes on heart shape.
• Make cake batter as directed on box. Fill each cup two-thirds full of batter.
• Bake 14 to 15 minutes or until tops of cupcakes bounce back when touched and toothpick inserted in center comes out clean. Cool completely on cooling rack.
• In large bowl, beat softened butter, powdered sugar, milk and vanilla with electric mixer on high speed 3 to 4 minutes or until frosting is light and fluffy. Add food color to make desired shade of pink.
• Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.

SURPRISE-INSIDE VALENTINE'S CUPCAKES

Steps:

• To make Heart Cookies: Heat oven to 375°F. In medium bowl, stir Heart Cookie ingredients until soft dough forms. Roll dough 1/4 inch thick on floured surface. Cut out at least 92 cookies with 1-inch heart-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until edges are set. Cool on cookie sheet 1 minute. Remove to cooling racks. Cool completely, about 15 minutes.
• To make Cupcakes: Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Beat Cupcake ingredients in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy).
• Spoon 2 level tablespoons cake batter into each of the paper baking cups. Place row of 3 heart cookies in middle of each cup, standing up in batter. Mark cup or make small cut in cup to identify front of each cupcake. Spoon 1 heaping tablespoon remaining cake batter over heart cookies in each cup, being careful not to tip cookies over.
• Bake cupcakes 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely, about 1 hour.
• To make Frosting: Beat marshmallow creme, 1 cup softened butter and 1 tablespoon of the milk in large bowl with electric mixer on medium speed until blended. Beat in powdered sugar. Add more milk, 1 teaspoon at a time, until fluffy and spreadable. Pipe or spread frosting on the cupcakes.
• Place remaining heart cookies on tops of cupcakes with front of each cookie facing front of cupcake. (People will know which direction to cut or bite into cupcakes to see the hearts.)

BLEEDING HEART CUPCAKES

Steps:

• 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. 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. 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. 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.

BLEEDING CUPCAKES

Steps:

• Preheat the oven to the specified temperature in your cupcake recipe.
• Line muffin tins with foil or paper liners.
• Beat the egg in a medium bowl.
• Beat in the softened cream cheese and mix until smooth.
• Add the sugar and mix until smooth.
• Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes.
• Fold in the white chocolate chunks.
• Prepare the cupcake batter.
• Fill the cups 2/3 full with the cake batter.
• Place about 1½ teaspoonful of the filling in the center of each cupcake.
• Bake, cool, and frost as directed in the cupcake recipe.

SWEETHEART CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
• Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
• Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
• Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
• Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
• Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.