Diamond Heart Cupcakes



429g all-purpose flour

265g caster (superfine) sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs

2 tsp coconut essence

Wilton Gold Colour Mist



500g softened unsalted butter (room temperature)

1020g soft icing sugar mixture (sifted)

2 tbsp milk

1 tsp vanilla extract

2 tsp rose essence


Turkish Delight Centre

1 ½ cups water

200g granulated sugar

4 tbsp corn flour (corn starch) + 4 tbsp water

1 tsp rose water

1 drop soft pink food dye


Mirror Glaze

200 grams sweetened condensed milk

300 grams granulated sugar

150 grams water

350 grams white chocolate chips

19 grams gelatin (+ 1/2 cup water to bloom)

½ drop Americolour mauve food gel

1 drop Americolour soft pink food gel

10 drops Americolour bright white food gel

1 tsp coconut essence


Chocolate Shards

300g white cooking chocolate

50g Wilton red chocolate melts

1 tbsp vegetable oil

1 drop soft pink food dye


Makes 20

Level: Takes a couple days.





Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners. 


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


Next, add milk, eggs, yogurt, oil, coconut essence and vanilla extract in a large jug and whisk well.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). 


Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


To prepare the frosting add about 2 tbsp of frosting to the silicone moulds (6.5cm /  in diameter 3.5cm in height) and use a teaspoon to spread it around the moulds. This helps prevent any air bubbles being around the outside of the mould and helps give them a nice smooth appearance.


Fill with frosting, level them off with a spatula and freeze for at least 30 min. Can be frozen the day before, just cover the exposed bit with cling wrap.


Carefully spray the top bit of the cupcakes with gold spray aiming to get an ombré effect around the top half of the cupcake liner.


Core the centre of each cupcake and fill with Turkish delight centre.


To assemble the frosting: unmould the frosting right before youre ready to cover in mirror glaze. Pour the mirror glaze over the frosting (ensuring it’s the right temp) You may need to cover them 3-4 times.


Let the glaze drip off and set for about 10-15 min. Use a knife to carefully cut the drips off going inward to let the excess drips stick to the bottom of the frosting mould.


Using two table knives carefully transfer the mirror glaze frosting to the cupcake.


Carefully stick the choc shards on the mirror glaze. If the shards keep slipping give it 30 min before you try again.




Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in colour.


Add half the icing sugar mixture and mix until it’s mixed into the butter, then add the rest of the icing sugar along with 2 tbsp of milk, vanilla extract and rose essence.


Continue mixing for 5 min until it's all well combined and fluffy. If it’s still grainy add another 2 tbsp milk


Turkish Delight Centre


Add corn flour and water to a small bowl and mix well. Set aside


Add water, lemon juice and sugar to a medium sized saucepan and bring to a boil. Turn down to medium heat and add corn flour mixture and mix for 5 min until it thickens. Add pink food dye and mix until evenly coloured.


Transfer mixture to a bowl and chill until it’s set. Once it’s set, run it through a sift to return it to a gel consistency.


Chocolate Shards

Place white choc in a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until it’s smooth. Do the same with the red chocolate melts.


To the red chocolate melts add the oil and food dye. Mix until well combined.


Add the red chocolate to the white chocolate and mix until evenly coloured.


Pour chocolate onto a baking tray lined with baking paper. Spread as thin as you can using a large spatula, taking care not to bend the baking paper.


Allow to cool. Run a large knife under hot water to heat up and dry with a towel. Cut out shards make sure each shard look thin in appearance and has four sides.




Mirror Glaze


Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.


Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.


Add bloomed gelatine and stir until dissolved.


Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture. Add colours and mix until well combined. Pour mixture through a sieve to remove any remaining lumps.


Allow glaze to cool to 33C before pouring.






STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).


CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

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