My Heart is Filled with… Vanilla Cream
These heart-shaped cupcakes are just the thing to make for your favorite valentines! Fluffy white cake filled with vanilla cream and covered in chocolate candy. They are sweet and delicious and just the perfect treat for Valentine’s Day.
You can make these easily by making my Brilliant White Cake Recipe and by using a heart-shaped muffin tin. The cream filling is made from simple ingredients with no hassle, just butter, shortening, sugar and vanilla and just a bit of bit of cream. I couldn’t resist the temptation to dip these little cuties into melted candy to make these little cakes shine! If you wanted a cake-pop, no problem, just poke them with a stick and you have a beautiful cream filled, heart-shaped cake pop!
If you have used melting chocolates before, you know that it can get thick and difficult to work with if you don’t work fast enough. By adding some paramount crystals to the melted chocolate, you get a smoother finished product.
I used the white cake recipe linked above and reducing it by half to make 12 cupcakes. If making these for a group follow the recipe as is and you can make 24 cupcakes. ( Make sure you have 2 lbs of melting chocolates to cover all 24 cupcakes)
White cake ingredients for 12 cupcakes:
- 3 egg whites at room temperature
- 1/2 cup of milk at room temperature
- 1/2 teaspoon vanilla
- 1 teaspoon almond extract
- 1 1/4 cup cake flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons of baking powder
- 6 tablespoons of softened butter
- Blend together egg whites, milk and extracts in a small bowl and set aside
- Mix flour, sugar, salt, and baking soda in a large mixing bowl
- On low speed, add butter and mix until fully incorporated
- add in half of the milk mixture and blend on medium speed for 2 minutes
- add in the remainder of the milk mixture and blend for 1 more minute
- preheat oven to 350℉
- pour batter into cupcake pan filling each cup 1/2 full
- bake for 25-30 minutes or until toothpick comes out clean
- remove cupcakes from the pan after 2 minutes and allow to cool completely
*I placed the muffin tin into a water bath for perfect evenly cooked cupcakes. This also prevents all the edges from browning.
Melting the chocolate:
- you will need 1 lb bag of melting chocolate
- microwave-safe bowl
- 2 teaspoons of paramount crystals (optional)
- place chocolate in a bowl
- heat in microwave at 50% power for 30 seconds at a time until chocolate is smooth when stirred.
- add in paramount crystals now if using them and stir in completely
- carefully dip the cupcakes halfway into the melted chocolate and shake off the excess
- place them onto a piece of wax paper chocolate side up until candy is hardened
- when the chocolate is hardened, dip the other half of the cupcake into the chocolate until it is completely covered
Vanilla Cream Filling:
- 6 tablespoons softened butter
- 1/4 cup shortening
- 2 cups of confectioners sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons of cream
- Beat together all ingredients until cream is light and fluffy
- Place the cream filling into a pastry bag
- attach a filling tip to the pastry bag
- press the filling tip into the bottom of the cupcake and fill with cream
Enjoy!!
