Heart Cupcakes

Bleeding Heart Cupcakes are really appropriate for Valentines Day or Mothers Day, especially when made in heart-shaped molds. The heart-shape is where these cupcakes (also called Valentines Day Cupcakes) get their name.

I don't always make them in heart-shaped tins and sometimes I use raspberry or plum jam. The sweetness of the jam makes these a really popular cupcake in my family. They are so easy to make and biting into the jam is always a pleasant surprise.

The jam oozes out when the bleeding heart cupcake is bitten into. Delicious, especially if eaten when still warm.

All you need:

• 1 quantity of vanilla cupcakes
• Strawberry jam
• Icing sugar

Follow the recipe for my vanilla cupcakes.

Half fill the lightly greased molds with batter*, place a spoonful of jam in the center and top with batter.

Bake for 10-15 minutes or until tops spring back when pressed.

Cool bleeding heart cup cakes in the tin for five minutes

Serve the strawberry cupcakes warm, sprinkled with icing sugar.

*Do not overfill the molds or the cake will become misshapen.