These mini chocolate cupcakes with white chocolate hearts and pink/blue icing are absolutely adorable! They are delicious to eat and even better to look at! Beware that this recipe makes 15-18 mini cupcakes filled with love! To make these the batter for the cupcakes was super simple, easy peasy! To make the white chocolate hearts however, I would recommend using white chocolate chips and melting them in a heat proof bowl over a pot of boiling water on the stove and continuously stirring them until they are smooth! Then I would get a sheet of parchment paper and thinly spread out the white chocolate with a spatula and put it in the fridge to cool until it has completely hardened. Afterwards I would use a 3/4 inch (2cm) heart shaped cookie cutter to make a mini heart for each of the cupcakes! As for the frosting you can easily whip it up in your Kitchenaid or handmixer and then split the icing into two small bowls. Then you can add a tiny bit of blue food colouring to one of the bowls and a tiny bit of pink food colouring to the other. I recommend using the gel food colouring as it lasts longer and is easy to use. Also to make sure i get the right amount I like using a toothpick and dipping it in the food colouring and mixing it in the icing, as you don't need a lot of food colouring to create a strong colour. After the cupcakes have cooled you can then add on your frosting and mini hearts on top and voila there you go. However, if you plan on serving them later on you should make sure to only frost your cupcakes and add on the hearts 3 hours beforehand. Have fun baking these cupcakes as it is a real treat for everyone!
Here's the name of the cookbook, "The Australian Women's Weekly: The Baking Collection". You can find it on Amazon.ca.
