@heishiddenn: I don’t want anyone else to hold your heart ❤️ to taste your kisses 😘 or to feel the warmth of your embrace 🫂 Those moments are ours only ours. Your heart is mine, and my love will always belong to you. #goviral #fyp #lovequotes #emotionalconnection #relationshipgoals

HIDDEN 🦋 QUOTES

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Sunday 26 July 2026 18:00:42 GMT

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Comments

confused :

I can and will always abide bye these asks beside I've got my hands full juggling two heart it's not all that demanding but don't ever let one fall

2026-08-09 08:26:24

0

Ingrid Wallgren :

I wood love that❤️❤️❤️❤️

2026-08-09 13:19:24

0

big lily💓💞 :

God when 😭😭🙏

2026-08-08 17:36:03

0

gift boo :

no body to send it to 😭😭

2026-08-08 04:39:22

2

billionz :

always mine ❤️

2026-08-09 01:59:57

0

𝓑𝓲𝓰 𝓹𝓱𝓪𝓿𝓿𝔂 🧚💖 :

I just blocked him 😔 all of a sudden his always busy lol 💔😒

2026-07-29 17:09:25

11

~_OMO_~ :

She sent me this 🥺❤️

2026-08-07 06:11:25

5

Shadow noir :

𝐈 𝐨𝐧𝐥𝐲 𝐰𝐚𝐧𝐭 𝐲𝐨𝐮 🌹👩‍❤‍👩

2026-08-07 00:14:55

1

@êvîl_ãñglê ❤️🥰 :

so all of una get bby 😭

2026-08-07 16:42:00

2

Jamo Tasty :

🥰

2026-08-09 21:27:24

0

🦋🎀 Groove Goddess 🎀🌸 :

Single people shout power 🎺

2026-08-02 21:54:10

1

💃Zara Merit✨💫 :

Awwn who'll send me this 😂❤️

2026-08-03 20:11:47

1

Mhiz Jessica Simeon :

God bless you as let me save am🤣🤣😂

2026-07-31 14:26:36

1

Lipcy 💓 :

I really miss my babe

2026-08-03 21:58:47

0

Ingrid Busuttil :

❤️

2026-07-27 18:19:02

0

Say Hey To Nani01 💸 :

She sent me this 😌🥰

2026-07-28 19:03:01

0

🌴🌴 BÊLLÔW LÊÊ 🌴🌴 :

She sand me this 🥰🥰

2026-07-27 09:17:34

0

//❤️Mummy's gal ❤️💕 :

@𝓒 𝓙𝓐𝓨💕🤗

2026-08-04 10:47:38

1

Ni~ca for Brightest 🌞💍❤️ :

@Brightest🌞

2026-08-07 07:06:12

0

Boss baby🫂💘💖❤️🎉 :

@💖Dhebbie bee 🥰💖🐝

2026-08-07 05:03:35

2

꧁༒Forever Champion༒꧂ :

@Zakiyya tul nafs💕🌹💐

2026-08-04 22:21:04

1

💘 July 18 💖 :

@itz:wari

2026-07-30 17:14:42

1

H224🫂❤️🫶🏿 :

@B224❤️🫂

2026-08-09 12:47:24

1

†🔥 𝒦𝓇𝒶̈𝓏𝓎 𝐵𝒶̈𝒷𝓎 🍼 ★ :

@ayuk miguel 🥺🥺🥺

2026-07-27 06:36:07

0

To see more videos from user @heishiddenn, please go to the Tikwm homepage.

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Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g) 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 3/4 cup avocado oil (80 ml) 1/2 cup cane sugar(100g) 1/3 cup packed light brown sugar (67g) 2 flax eggs 1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting 8 oz cream cheese, room temp (226g) 1/2 cup salted butter, softened (113g) 1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade

Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g) 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 3/4 cup avocado oil (80 ml) 1/2 cup cane sugar(100g) 1/3 cup packed light brown sugar (67g) 2 flax eggs 1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting 8 oz cream cheese, room temp (226g) 1/2 cup salted butter, softened (113g) 1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade

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