Cute hearts and teddy bear cupcake toppers are created using simple ingredients and easy-to-follow instructions. This adorable topper is perfect for adding a touch of sweetness and charm to your Valentine’s Day.

Servings 12 

Ingredients for cupcakes: 

2 eggs 

110 g sugar

50 ml milk

30 ml oil

140 g cake flour

1 tsp baking powder

Preheat the oven to 375 F. Mix the eggs and sugar until light and fluffy. Lower the speed and slowly pour in the milk and oil, mixing just to blend. Turn off the mixer and add the sifted flour with baking powder. Mix with a spatula just to blend the flour.

Divide the mixture between all the paper cases making sure to get an even amount of mixture in each. You can use an ice cream scoop for this. 

Put the lined tins in the oven and bake for 8-10 minutes, 

To ensure they are fully cooked, poke a clean skewer into the cupcakes – if it comes out clean the sponge is cooked. Remove the tins from the oven. 

Leave the cupcakes to cool in the tins for a minute then transfer them onto a wire rack to cool. 

Ingredients for buttercream icing:

500 g butter, room temperature

375 g sweetened condensed milk(1 can)

Flavours: #1- 50 g melted chocolate and 

                #2- 100 g raspberry jam 

Add butter to a mixing bowl, and whisk for at least 3 minutes on medium speed until very light and fluffy. 

Slowly add condensed milk, whisking on medium speed. Continue to mix until combined and fluffy. 

Divide buttercream into 2 bowls. In the first one add melted chocolate and mix to combine fully. In the second bowl add raspberry jam and mix until combined. 

Decorating :

Ingredients for teddy bear:

6 pieces of brownie 

Candy eyes

Melted chocolate

Melt and temper the chocolate. So how temper the chocolate? The simple version is to melt 100 g of the chocolate and 50 g  of chopped chocolate reserve for tempering. Once you melt the chocolate remove it from the pot and cool down for 5 minutes. Then add finely chopped chocolate in the melted and mix until all the chocolate melts and cools down. Once, you temper the chocolate pour in the piping bag and pipe hearts and teddy bear ears( basically polka dot). It should be the size of a dime (1.5 cm). 

Cut brownies in half horizontally then with a piping tip cut the edges. Pipe a touch of icing on the candy eyes and stick them to the brownie. Also, pipe a nose on the lower end of the brownie. 

Once your chocolate ears are completely done you can assemble the teddy bear.

Ingredients for pink cupcake:

Chocolate hearts- 3 sizes, candy pink hearts and pink sprinkles