“My Heart is Bleeding for You” Cupcakes: Chocolate and Strawberry Bubblegum

“I don’t eat bubble gum, but I like the smell.” Karl Lagerfeld


According to historians the ancient Greeks chewed mastiche, a chewing gum made from the resin of the mastic tree. The ancient Mayans chewed chicle which is the sap from the sapodilla tree. North American Indians chewed the sap from spruce trees and passed the habit along to the settlers. Early American settlers made a chewing gum from spruce sap and beeswax. In 1848, John B. Curtis made and sold the first commercial chewing gum called the State of Maine Pure Spruce Gum. In 1850, Curtis started selling flavored paraffin gums becoming more popular than spruce gums.


The taste of today’s consumer would probably not be happy with either of those flavour combinations, however, the popularity of the the round, old-fashioned bubble gum is unchanged. In 1928, an employee of the Frank H. Fleer Company, Walter Diemer invented the successful pink colored Double Bubble, bubble gum, built on Frank Henry Fleer’s 1906 original, the Blibber-Blubber.


Combining classic flavour like strawberry with bubblegum or strawberry with chocolate is a usual confectionery act, but combining the three is certainly a crowd-divider. Love it or hate it, this mixture is definitely one to remember…and above all, eating something bubblegum-flavoured is perfectly ladylike, and provides the taste-sensation without the chew…Even Lagerfeld would approve!

“My mother had all these maxims – like, classy girls never chew gum, never read comic books, never get their ears pierced, never get their hair dyed.” Jennifer Tilly

For the Red center
80 g self-raising flour
60 g butter
60 g sugar
1 egg
2 tbsp strawberry jam
1/2 tsp red extra gel food colouring
1/2 tsp natural strawberry flavouring
For the cupcake
4 tbsp water boiling
40 g Cocoa powder
3 egg
175 g butter
165 g caster sugar
1 tsp bubblegum flavouring
115 g self-raising white flour
1 tsp Baking powder
For the icing
60 g butter
30 g Cocoa powder
3 tbsp milk
250 g icing sugar
To decorate
Red extra gel colouring
Red sugarpaste heart in different sizes and shapes


Spray a mini cake pop mould with cooking oil (makes 20). Combine all the ingredients and mix well. Fill the wholes of the mould with the mixture, so it is slightly above the whole (easiest with piping bag). Bake for about 15 minutes. Take out of the mould, cool and trim into perfect little balls.
Line two 12-hole muffin tins with 20 paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and whisk. Divide the mixture equally between the 20 paper cases and push a red cake pop into the centre of each. Bake in a preheated oven at 200°C for about 20 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.
To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Prepare a piping bag by using a wooden skewer and painting red lines inside. Fill  the piping bag and spread the icing over the cakes .


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