Rosewater Surprise Heart Cupcakes With Coconut Frosting

by | Made, Recipes


Jane (emerald + ella)


These yummy cakes have a surprise heart baked right in the middle which will make your loved one smile this Valentine’s Day.

Rosewater heart cupcakes with coconut frosting

150g butter, softened

1 cup caster sugar

2 eggs

1 3/4 cups plain flour, sifted

2 teaspoons baking powder, sifted

3/4 cup milk

1 teaspoon vanilla extract

3 teaspoons rosewater

1/4 – 1/2 teaspoon red food colouring

Coconut frosting

125g butter, softened

3 cups icing sugar, sifted

1 tablespoon milk

2 teaspoons coconut essence


Preheat oven to 180°C (conventional). Grease and line a slice tin or small oven tray with baking paper.

Place the butter and sugar in an electric mixer and beat for 5 minutes or until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour, baking powder, milk, vanilla and rosewater and beat until just combined.

Place 1/3 of the batter in a separate bowl and add food colouring until it reaches your desired colour. TIP: The more red the batter is the more contrasting it will be when you cut the cupcake open.

Pour the red batter onto the lined tin/tray and spread out to around 1.5cm thick. Bake for 10 minutes, or until almost cooked through. It’s okay if it’s a little doughy on the top still. Freeze for 20 minutes or until cold and firm.

Use a small (4-5cm wide) heart-shaped cookie cutter to cut 10 hearts from the red cake.


Line a muffin tray with 10 cupcake cases. Spoon a little of the remaining batter into the cupcake cases so they are 1/4 full. Place the hearts vertically in the middle of the cupcake cases, all facing the same way. This will help you to know where to cut them open later.

rosewater-heart-cupcakesFill the cupcake cases, around the hearts, with the last of the batter.

rosewater-heart-cupcakesBake for 20-25 minutes or until cooked when tested with a skewer. Cool on a wire rack.

To make the coconut frosting, place the butter, sugar, milk and coconut essence in an electric mixer and beat for 5 minutes or until light and fluffy. Spread or pipe onto cupcakes.

Makes 10 cupcakes.


TIP #1: Use any leftover red cake trimmings to make truffles or cake pops. Or you could just eat it…..

TIP #2: Cheat and use a packet mix for the cupcakes, just add rosewater to the mix. Remember this will still only make 10 cupcakes as you lose a little mixture by cutting out the hearts.

Images and tutorial by emerald + ella. Cake stand and striped parchment paper from the emerald + ella store.

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Ms Gingham says: Love is in the air and now also in our stomachs! Love it!

I’m Jane Howard, the girl behind emerald + ella – an online shop and blog which encompass a world of beautiful, eclectic things. I’m also a recipe writer, food stylist, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty bits and pieces.



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