- make any light coloured cake batter
- put aside 1/3 of the batter, and use food colouring to dye it
- bake only the colored batter in a square greased baking pan for about 15 mins- cool 5 mins, pop the cake out of the pan and using a mini heart shaped cookie cutter, cut as many hearts as you can (recipe makes approx. 15 cupcakes) place the hearts in the freezer for 20 mins.
- Take each heart and stand it vertically (point to the base) into the dollop of batter. Then spoon a dollop of batter on either side of the heart. Make sure your batter reaches roughly the half way mark of the cupcake, high enough to support the heart, but remembering that the batter will rise! Remember you want the batter to rise OVER the top of your heart so add enough to achieve this. You can also add a dollop of batter over the top of the heart to help. (Carry this technique on until you have filled all the cupcake cases.)
- bake cupcakes until a toothpick comes clean when inserted (only took about 20 mins for mine)
- icing once cooled- then voila!
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