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.
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.
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