Heart Cupcakes

Heart Cupcakes

Rating:

(0 votes) 0 0

Valentine's Day Contest entry: this is a vegan cupcake I developed for Valentine's Day with a surprise heart in the middle! Looks elegant but easy to make, it is light, moist and delicious.

Shared by ,
Portland, OR

Time needed

25 min preparation + 20 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 Tbs. apple cider vinegar mixed with almond milk (or soy, etc.) to equal 1 C.
  • 1 1/3 C. flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 C. sugar
  • 1/3 C. vegetable oil
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla

Our Readers Also Loved

Directions

Preheat the oven to 350 and line a muffin tin with paper liners. Grease a cookie sheet/large rectangular pan for the hearts. Bake the sheet cake for the hearts first, about 14-16 minutes, until edges are lightly browned. Once cooled, cut out hearts with a small cookie cutter. Freeze leftover hearts to use at a later date, or glaze with chocolate for an extra treat. Make a batch of batter for the cupcakes. Fill cupcakes 2/3 full. Add the baked and cooled hearts in, covering with batter, and bake until lightly golden (18-20 minutes) or until an inserted toothpick is clean. Once cooled, frost with vanilla butter cream icing. (Use nondairy butter for vegan or regular softened butter with powdered sugar and vanilla to taste).

Around The Web