Introduction

Celebrate sweet moments with these delightful Conversation Heart Cupcakes. Bursting with pastel colors and the nostalgic flavor of conversation heart candies, they make a perfect treat for Valentine’s Day or any cheerful occasion.

Ingredients

White fondant
Gel icing colors (pink, orange, yellow, blue, green, violet)
Small heart cookie cutter
Food writer pen
1 cup (240ml) warm milk
2/3 cup conversation hearts (preferably white, pink, and purple)
1 1/4 cups (163g) all-purpose flour
2 tsp baking powder
¼ tsp salt
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
1/4 cup (58g) sour cream
1 tsp vanilla extract
1/2 cup plus 2 tbsp (150ml) conversation heart milk
3 large egg whites, room temperature
1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
5 cups (575g) powdered sugar
1 1/4 tsp vanilla extract (for frosting)
3-4 tbsp (30-45ml) conversation heart milk (for frosting)
Salt, to taste
Gel icing colors (pink, orange, yellow, blue, green, violet) for frosting
5 ziplock bags
Clear wrap
Piping bag
Ateco 847 piping tip (or similar)

Instructions

Step 1: Make the fondant hearts 1-2 days ahead. Divide white fondant into six golf ball-sized pieces. Leave one white, color the others yellow, pink, orange, purple, and green (made by mixing green and blue gel colors).
Step 2: Roll out each color separately and cut heart shapes using the small cookie cutter. Set them aside to dry and firm up for a day or two.
Step 3: Once dry, use a food writer pen to write conversation heart sayings on the fondant hearts.
Step 4: Prepare the conversation heart milk by mixing warm milk and conversation hearts in a jar. Stir occasionally until candies dissolve completely, about an hour. Refrigerate if made ahead.
Step 5: Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
Step 6: In a medium bowl, combine flour, baking powder, and salt; set aside.
Step 7: In a large bowl, cream 6 tbsp butter and sugar until light and fluffy, about 2-3 minutes.
Step 8: Mix in sour cream and 1 tsp vanilla extract until combined.
Step 9: Add half the dry ingredients and mix until mostly combined. Gradually add half of the conversation heart milk, then the remaining dry ingredients. Mix until smooth but avoid overmixing. Scrape bowl sides as needed.
Step 10: In a separate bowl, whip egg whites on high speed until soft peaks form.
Step 11: Gently fold egg whites into the batter in two parts, ensuring no streaks remain.
Step 12: Fill cupcake liners just over halfway and bake 15-17 minutes, until a toothpick comes out with a few crumbs.
Step 13: Cool cupcakes in the pan for 2-3 minutes, then transfer to a rack to cool completely.
Step 14: While cupcakes cool, prepare the buttercream. Beat 1 1/4 cups butter in a bowl until smooth.
Step 15: Add half the powdered sugar and beat until smooth.
Step 16: Mix in 1 1/4 tsp vanilla extract and 2 tablespoons of conversation heart milk.
Step 17: Add remaining powdered sugar, then enough remaining milk and a pinch of salt to reach desired consistency. Mix until smooth.
Step 18: Divide buttercream into five bowls and color each with gel icing colors to match conversation hearts: yellow, pink, orange, purple, and green (made with green and blue).
Step 19: Put each color into separate ziplock bags. On a piece of clear wrap, pipe thick rows of each color side-by-side.
Step 20: Fold the clear wrap over to form a long log. Twist ends closed, then trim one end to expose frosting.
Step 21: Insert the open end of the log into a piping bag fitted with Ateco 847 tip or similar.
Step 22: Pipe swirls of multicolored frosting onto cooled cupcakes.
Step 23: Top cupcakes with fondant conversation hearts or actual conversation heart candies and serve.

Tips & Variations

Make the fondant hearts a couple of days in advance to allow them to dry firm and avoid bending.
If you can’t find conversation hearts, use pastel candy pieces or fruit-flavored candies for a similar effect.
For a more intense flavor, let the conversation hearts steep longer in the milk before using.
Use a stand mixer for whipping egg whites to ensure they reach soft peaks quickly and efficiently.
Experiment with different sayings on fondant hearts for customized messages.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days but allow them to come to room temperature before serving. The fondant hearts are best added just before serving to maintain their shape. Leftover buttercream can be refrigerated for up to a week and re-whipped before using. Avoid freezing as it can affect texture.

How to Serve

The image shows seven vanilla cupcakes with thick, multi-colored swirled frosting made of pastel pink, yellow, green, orange, and purple layers, giving a soft and fluffy texture. Each cupcake is topped with small, candy hearts that have words like “XOXO,” “SWEET,” “CALL ME,” “LOVE,” “CUTIE,” “HUG ME,” and “YAAAS” written on them in black. The cupcakes sit closely together on a white plate with a scalloped edge, which is placed on a white marbled surface with a soft pink cloth underneath. The frosting looks creamy and slightly glossy, and the cake beneath is golden brown with a smooth texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without the fondant hearts?

Yes, the fondant hearts are decorative and optional. You can simply top the cupcakes with conversation heart candies or colorful sprinkles for a festive touch.

What can I use if I don’t have a piping tip like Ateco 847?

You can use any large open star or round piping tip to create a swirl effect. The key is to have a tip wide enough to pipe the multicolored frosting smoothly.