Cupcakes with popping candy hearts

Valentine cupcakes  with a little surprise.

Don’t you like making treats for your loved ones, whether they are healthy or not.

Sometimes it is fun to make treats with a little unexpected surprice.

This Valentines I made some red velvet cupcakes with vanilla frosting and popping hearts for decoration

The cupcakes turned out a pale version of what I usually make, I did not have the propper food coloring I needed, but oh well, its the candymelt hearts that was of importance this time.

I made the hearts with popping sugar.

Popping sugar is bits of candy where carbon dioxide is added under pressure while the mass is still in liquid form and when the mass hardens it traps the gas inside the candy . It is only when the pieces come in contact with moisture like when you put them in your mouth and the sugar dissolves, the gas is released and you will experiences little explosions in your mouth . Candy is not difficult to make, but popping sugar is completely different , it’s not something I plan to try to do at home in my the kitchen.

You need

15 1/2 ounces all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons unsweetened cocoa powder

1 1/2 cups vegetable oil

13 ounces granulated sugar

1 1/4 cups buttermilk

3 eggs

2 tablespoons plus 2 teaspoons red food coloring

1 1/4 teaspoons white vinegar or apple cider vinegar

1 1/4 teaspoons vanilla extract

1/8 cup water

I usually use a foodcoloring from Wilton but I was out of it and tried to use a natural food coloring made from beets and as you can see it did not turn as red as it is supposed to be.


For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 15-20 minutes or until the toothpick comes out clean. Let them cool.

For the cream cheese frosting:

1 1/2 pounds cream cheese, room temperature

1 pound butter, room temperature

2 pounds powdered sugar, sifted

3 ts vanilla extract

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

For popping hearts I used

7 oz. white chocolate

or if you got pink chocolate melts use that

1/8 ts food coloring

2 oz poppingsugar

Melt the chocolate in a double boiler

Add the chocolate food coloring

Stir till it is well mixed and lett it cool to a little belove body temperature.

Add the popping sugar make sure every bit of candy is coated, The fat in the chocolate will protect the candy and prevent them from popping

Spread the chocolate on a pan lined with bakingpaper.

I started to cut out the hearts before the chocolate had hardened properly and when it had hardened I started breaking the heart loose and this way the hearts got a rough edge.

Frost the cupcakes and use the hearts as decoration.

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