I am absolutely thrilled to present to you my Red Hot Hearts Velvet cupcakes, inspired by the classic Valentine's cinnamon candy. These sizzling little cinnamon candy hearts were my favorite valentine sweet growing up. I loved the bold cinnamon flavor and sweet sugary taste. When I was planning my Valentine's themed cupcakes for the new year, I knew I wanted to pay homage to Brach's Imperial Hearts hard cinnamon candy (these are the ones that I remember as a kid). I started with my super moist red velvet cake recipe, added in some cinnamon and a bit of cayenne pepper to give the cake an extra little kick. Added in a couple of cinnamon jelly hearts (after baking), topped with my cinnamon cream cheese frost and accented with a few of the Brach's Imperial Hearts candies. I was so happy and relieved when I finally found these candies in the city. I looked all over and low and behold Mollie Stone was the only store in the city that I could find that actually sold the hard candy version and not just the soft jelly ones. To me it wasn't complete without these little hearts.
This recipe is so easy and quick. I hope that you enjoy this cupcake recipe. It is so moist, tasty, and not overly spicey, a perfect balance of sweet and not too hot.
Cupcakes (makes 12):
- 1 1/4 cup cake flour
- 1 tablespoon unsweetened natural cocoa powder
- 1-2 teaspoons cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated white sugar
- 3/4 cup vegetable oil
- 1 large egg
- 1/2 cup sour cream
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
Preheat oven to 350° F. Line pan with 12 cupcake liners.
Whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt, in a small bowl and set aside. Use electric mixer, to beat together the sugar, oil and egg on medium-high speed for 2 minutes until fluffy. Then beat in the sour cream, food coloring, vanilla, and vinegar. Finally, on the low-speed setting, slowly add your flour mixture, until just until it is incorporated, you don't want to over mix your bater. Evenly distribute your bater into the cupcake lines, about 3/4 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Transfer to a wire rack to cool completely.
Once your cupcakes have cooled, cute small circular pieces of cake out of the top of your cupcakes, set the pieces aside, then place 2-3 pieces of Brach's Cinnamon Jelly Hearts inside each cupcake, then place the pieces of cake back on top of your cupcakes.
Cinnamon Cream Cheese Frosting:
-1/4 cup (1/2 stick) unsalted butter, room temperature
- 4oz cream cheese (1/2 an 8oz block), room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 cups powdered sugar, sifted
With your electric mixer, beat the butter and vanilla extract on medium speed until smooth. Next, beat in the cream cheese. Add the cinnamon and salt. Finally, slowly beat in powdered sugar until its fully incorporated. Continue to beat on medium speed for about 3 minutes, until smooth and creamy (remember to scrape the sides of your bowl). Pipe on top of your cupcakes and accent with a couple of Brach's Imperial Hearts.
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