cupcake – Feasting Is Fun

Cupcakes in themselves are moments of happiness. Since it must be impossible to be angry whilst eating a cupcake? And, imagine an entire, miniature cake all to ourselves. Cute and delicious let me share with you these Pink Heart Topped White Chocolate Cupcakes.

Since Valentines Day is only a few days away, creating a beautiful and tasty cupcake seemed a good idea. While I have mentioned in previous posts such as Chocolate Dipped Shortbread Heart Cookies, that every day should be an opportunity to show those we love and appreciate them, February 14th is the day of love. So to celebrate, these white chocolate chip cupcakes frosted with a velvet white chocolate buttercream, finished with a pink chocolate heart, fit the bill perfectly.

FF Pink Heart Topped White Chocolate Cupcakes — Pink Heart Topped White Chocolate Cupcakes

As these delightfully light cupcakes are so pretty they are also perfect for parties, celebrations and of course to serve at a wedding. Because who wouldn’t want to receive one of these cute cupcakes?

While simple and easy to make, this recipe is designed so that novice bakers can follow and bake incredible cupcakes. Also the buttercream is piped without a nozzle, therefore deleting a need for more equipment. Since a plastic freezer bag can double as an icing bag, simply cut off one corner to leave a 1cm opening, this recipe really is for everyone.

Recipe: Pink Heart Topped White Chocolate Cupcakes makes 12

For the Cupcakes:

100g/4oz Unsalted Butter at room temperature

100g/4oz Caster Sugar

Small Pinch 1/8tsp Sea Salt – I use Maldon

2 Large Free Range Eggs

1 tsp Vanilla Extract – I use Nielsen-Massey

2 tsp Whole Milk

100g/4oz Self Raising Flour, alternately use the same quantity of Plain White Flour and add 1 tsp baking powder

50g/2oz White Chocolate Chips

For the Buttercream:

125g/4.5oz Unsalted Butter at room temperature

250g/8.5oz Icing Sugar

150g/5oz White Chocolate suitable for melting

Up to 2 tbsp Whole Milk

Pink Jazzy Hearts available from Amazon

Optional pink/white sugar balls

Method: Preheat oven to 180C/160C fan, 350F, gas mark 4

Making And Baking The Cupcakes

First of all, line a muffin tin wth 12 cupcake cases.
Place the butter, sugar and salt into a large bowl.
Whish together until pale and creamy.
Add the eggs and vanilla extract to the bowl. Also, sift the flour (and baking powder if using) into the same bowl.
Whisk the ingredients together adding milk as you whisk. Continue until the mixture is uniform in texture, avoid over mixing as this can cause a tough, baked cupcake.
Add the white chocolate chips and fold into the batter.

Spoon the cake batter into the cupcake cases, dividing it evenly between them.
Place the cupcakes in the centre of the preheated oven and bake for 20-30 minutes.
The cupcakes are baked when they have risen, are golden in colour and spring back from a light touch. An inserted skewer or tooth pick will come out clean.

As soon as the cupcakes are baked remove from the oven.
Allow to cool for 10 minutes in the tin and then transfer them to a cooling rack.
While the cupcakes finish cooling make the buttercream.

Decorating The Cupcakes

Break up the white chocolate and place into a heatproof, microwaveable bowl. Heat on medium for 30 second bursts, stirring after. As soon as the white chocolate starts to melt remove from the microwave. Continue stirring until all of the chocolate has melted. Set to one side to cool slightly.
Place the butter and icing sugar into a bowl. Whisk until just combined.
Pour the melted white chocolate into the bowl and continue whisking, adding milk, a little at a time, to achieve a good piping consistency.
Place the piping bag, without a nozzle attached, into a large jug. The piping bag should have an opening of approximately 1cm.
Fill the piping bag with the white chocolate buttercream.

As soon as the cupcakes are cold they can be decorated.
Keeping even pressure on the piping bag pipe a double swirl on top of each cupcake.
Top each cupcake with a pink heart and add sugar balls if wanted.

The outside of the buttercream will set slightly. So, if you are adding sugar balls, do so immediately after frosting the cupcakes.

Happiness is found in a delicious cupcake!

Serve the cupcakes to those you love and care about. Also share with those people you appreciate. While photographing the cupcakes our postman came to the door, he went away with a cupcake and a smile on his face.

Store these cupcakes for up to 5 days in an airtight container. Refrigerate during warm weather.

If you have enjoyed this recipe for Pink Heart Topped White Chocolate Cupcakes then you may also like these:

Chocolate Dipped Shortbread Heart Cookies

Strawberry Sweetheart Cake

Lemon Lime Gin Heart Bundt Cake

Most importantly these Pink Heart Topped White Chocolate Cupcakes have a simple recipe, available to all bakers regardless of skill level. Because, everyone should be able to create something beautiful and delicious to share with those they love. And, even those who are too shy to say how they feel, or write it in a card, can make a cupcake that says it all. Because, who knows, baking a cupcake could break down awkwardness between someone and their secret love. Ah the romantic in me is running away with itself!

However you spend Valentines Day, I would like to thank each and every one of you who reads, comments and supports Feasting is Fun. Because, you are all very much appreciated, every single day of the year.

So, whatever you are making, baking and creating in your kitchens, have fun creating and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

“Remember, remember the 5th of November, gunpowder, treason and plot.” Bonfire night, celebrated here in the U.K. on November 5th, each year remembers the over thrown plot, lead by Guy Fawkes, to blow up the Houses of Parliament. Bonfires are lit and fireworks set off in remembrance of this foiled attack. Standing around a bonfire with a hot chocolate and something sweet on a cold Autumn night only enhances the celebration. While these Marbled Chocolate Orange Bonfire Cupcakes are ideal for eating, watching fireworks explode in the night sky.

FF Marbled Chocolate Orange Bonfire Cupcakes — Marbled Chocolate Orange Bonfire Cupcakes

While s’mores are traditionally eaten around a bonfire, this is not possible if attending an organised event. Something the Fire Services are increasingly urging us all to do for safety reasons. Yet these Marbled Chocolate Orange Bonfire Cupcakes can be eaten wherever you are. Even indoors watching through the windows, whilst keeping pets calm from the loud bangs and crackles. I love the idea of an edible bonfire that can be taken anywhere, without fear of danger.

Using Wright’s Chocolate Fudge and Orange Cake mixes, marbled together creates a delicious cupcake. I topped them with flame like, piped orange butter cream, jelly lemons, chocolate orange matchmakers and a sprinkle of edible glitter, not only are these cupcakes tasty to eat, they are also fun to make and look at! Also the ‘bonfires’ do not need to be checked for hedgehogs or other small mammals. Something that should always be done by anyone hosting their own bonfire party.

While the sparkles, whooshing sounds and spectacular colours of fireworks are stunning, for me, being close enough to feel the warmth of a bonfire on my face really is my favourite part of bonfire night. I love the crackle, hissing and spitting of wood as it burns is mesmerising. Also, wrapping jacket potatoes in foil and placing in the fire itself is so much fun. Unwrapping piping hot potatoes, slathering with butter before tucking into them with a fork is one of life’s simplest pleasures.

Meanwhile, while the potatoes are baking, mugs of steaming hot chocolate perfectly accompany these delicious cupcakes. Since juggling a hot drink and a cupcake can be challenging, I suggest removing the wrappers before serving. Hot drink in one hand, cupcake in the other, with no finger acrobatics needed to enjoy both.

Recipe: Marbled Chocolate Orange Bonfire Cupcakes makes 24

1 packet each of Chocolate Fudge and Orange Cake Mixes available from Wright’s Baking

Note: If you are unable to obtain the cake mixes, alternatively use the recipe for Caramac Frosted Chocolate Cupcakes

adding finely grated zest of one orange to the cake batter.

450g/1lb Icing Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Unsalted Butter softened to room temperature

Scant Pinch of Salt – I use Maldon

Orange Food Colouring

1 Box Chocolate Orange Matchmakers

Optional – small lemon jellies and red/blue edible sprinkles

To make 12 cupcakes, use half of each bag of cake mix and icing.

Method: Preheat oven to 180C/160C fan, gas mark 4

First of all, fill 2 deep muffin tins with 24 cupcake/muffin cases.
Make both the Orange and Chocolate Fudge cake mixes up in separate bowls according to the packet instructions.
Spoon half a dessert spoonful of orange cake batter into each cupcake case. Now scoop a whole dessert spoonful of Chocolate Fudge cake batter on top of the orange. Follow by adding another half of a dessert spoonful of orange batter on to the top of the chocolate.
Using a cocktail stick, swirl the two different cake batters together.
Place the cupcake tins, spaced evenly apart, into the preheated oven and bake for 25-30 minutes.

As soon as the cupcakes are well risen and spring back from a light touch they are baked.
Remove the cupcake tins from the oven and immediately transfer the cupcakes to a cooling rack. Leave until completely cooled before decorating.
To make the icing, sift the icing sugar into a large bowl. Add the softened butter, salt, vanilla extract and food colouring to the same bowl.
Next add one tablespoon of very hot water. Immediately start whisking the ingredients together on a slow speed, increasing the speed as they combine.
Continue whisking until the buttercream is pale and creamy, adjusting the colour if necessary.
Once fully whisked transfer the buttercream to a piping bag fitted with a 1cm round nozzle.
Staring in the centre of a fully cooled cupcake pipe a dot and pull away the piping bag. This will leave a small peak which will resemble flames.
Continue until the top of each cupcake is covered.

To create the bonfire effect, break up 2 or 3 matchmaker sticks and push into the icing so they look like logs on a bonfire.
Follow by adding the jellied lemons. Angle them outwards from the ‘logs’ to give the effect of flames licking at the wood.
Finally, to finish sprinkle first with red edible glitter and then again with slightly less blue edible glitter.

Display the finished cupcakes on wooden boards, or slabs. Chopping boards and cheese boards can also be used to great effect.

The marbled combination of chocolate and orange can be seen and tasted with the first bite into a cupcake.

Easy to make and ideal for any firework party gathering. These cupcakes are sure to induce as many ooh’s and aah’s as the firework’s themselves.

Make ahead and store in an airtight container for up to 2 days.

If you have enjoyed this recipe for Marbled Chocolate Orange Bonfire Cupcakes then you may also like these:

Caramel Crunch Rocky Road Bars

Spicy Sausage Rolls

Chocolate Sparkle Cake

Democracy is of upmost importance here in the U.K. Since this is exactly why we celebrate Bonfire Night. Since the very night that our democracy was due to be blown to pieces, by a group of men with different ideas, our freedom and democracy are celebrated and not taken for granted. While the very same can be said of terrorists and terror events in the modern day. People seeking disrupt and create chaos in countries where their ideas are not followed. Our privilege to speak freely, practice our own faith, without causing harm to others, is something that we must and should hold dear.

If you would like more information please see Important Stuff

Whatever you are making, baking and creating have fun preparing your feast. Also have a safe Bonfire Night.

Sammie xx

Wright’s Baking provided the cake mixes to create this recipe. All thoughts, opinions and content are my own. I was not paid to write this post.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy