Sweet Talk

Express yourself on a heart cut from pound cake dipped in melted pastelcolored frosting. Our message to you: everything sounds sweeter when it’s written on a cupcake.

2010 What's New, Cupcake? by Karen Tack and Alan Richardson. Excerpted by permission of Houghton Mifflin Harcourt. All rights reserved.

Sweet Talk

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    18 vanilla cupcakes baked in white paper liners Red, green, yellow, orange and purple food coloring
    3 frozen pound cakes (10.75 ounces each), thawed (Sara Lee) Conversation heart candies for decorating the platter (Necco Sweethearts)
    3 cans (16oz each) vanilla frosting

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Cut the pound cakes in half horizontally and lay the halves flat. Using a 3-inch heart-shaped cookie cutter, cut out 3 hearts from each half. (Tip: reserve the scraps for a layered dessert.)

    • 2

      Spread the top of the cupcakes with some of the vanilla frosting. Place a pound cake heart on top of each cupcake, pressing down to secure. Place the cupcakes in the freezer for 15 minutes, or until slightly frozen.

    • 3

      Tint 1/2 cup of the vanilla frosting red with the food coloring. Spoon the red frosting into a ziplock bag, press out the excess air, seal, and set aside. Divide the remaining frosting among five small microwavable bowls. Tint each bowl a different pastel color of pink, green, yellow, orange, and lavender. Cover with plastic wrap and set aside.

    • 4

      Working with one color of frosting at a time, microwave the frosting, stopping to stir frequently, until it has the texture of lightly whipped cream, about 10 seconds. Remove 1 cupcake at a time from the freezer. Holding the cupcake by its paper bottom, dip it into the frosting just to cover the pound cake heart. Allow the excess frosting to drip off back into the bowl (see page 15). Turn right side up and let stand. Repeat with each color and the remaining cupcakes. If the frosting becomes too thick, reheat for several seconds, stirring well. Remove any excess frosting from the base of the hearts if necessary.

    • 5

      Snip a very small (1/16-inch) corner from the bag with the red frosting. Pipe sayings on top of the hearts. Place on a serving platter. Sprinkle the conversation heart candies around the platter at the base of the cupcakes.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving