I’ve been away on holidays and haven’t created anything in a while, but I wanted to share these two websites I came across. I think they are great with heaps of tutorials and recipes as well.
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Hidden Heart Cupcakes for my Wedding Day
I saw a picture on Pinterest showing hidden heart cupcakes and I fell in love with the idea. My mum and I catered my wedding on Saturday, so I thought this would be the perfect opportunity to test this technique out.
I tried two batches. The first batch I flavoured the heart cake batter with rose water and the cupcake batter with vanilla bean. Individually both cakes tasted great, but I found the rose flavour was lost in the vanilla. I tried this again and added more rose water and it worked out much better.
What you will need:
Cupcake recipe (flavour and recipe of your choice)
Food colouring (of your choice)
Heart shaped cookie cutters (It is important that you pick a heart shaped cookie cutter that will fit inside the patty liner)
1. Bake the cake batter you will use to make the hearts from. I used a square tin and cut into slices. I also used a rectangular pan on the second batch. Either works fine… Just work out how to you get the most hearts from each tin.
2. Once the cake is cooled, use your cookie cutter to cut out hearts. NOTE: I put the hearts into a Tupperware container and put them in the freezer overnight (a few hours will work to). I found this helped to keep the heart shape and prevented them from crumbling) – much easier to handle.
3. Line your cupcake pans with patty liners and place two tablespoons of cupcake batter into each liner.
4. Place a heart into each liner (pointy end down), and push to the bottom of the liner.
5. Put an additional tablespoon of batter over the top and bake for required time.
6. Allow to cool and decorate as you wish.
I did some sample cupcakes… Didn’t want to waste a whole batch and get it wrong. So tried out two ideas and wanted to share this with you so you can see the difference.
The cupcake on the left shows you how the cupcake would turn out if you put a tablespoon of batter over the heart… The cupcake on the right is how it would turn out if you didn’t put the extra batter over the top.
Here’s a YouTube tutorial I found. This video includes a vanilla bean cake recipe you could use, but like I said, if using your own recipe, you can skip the beginning of this video.
Hope you have as much fun as I did with this! Let me know how you go.
Here are some additional sites you can visit that demonstrate this technique
You can never go wrong with a Devil’s Food Cake… I came across this recipe a very long time ago and I love it! The trick with this recipe (as with all) is to read all the way through first.
“While you’re making it, don’t panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, though, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious. Goo here is good.”
Recipe by Nigella Lawson
for the cake:
50g best-quality cocoa powder, sifted
100g dark muscovado sugar
250ml boiling water
125g soft unsalted butter, plus some for greasing
150g caster sugar
225g plain flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon bicarbonate of soda
2 teaspoons vanilla extract
for the frosting:
30g dark muscovado sugar
175g unsalted butter cubed
300g best-quality dark chocolate finely chopped
2 x 20cm sandwich tins
Serves: 10 – 12
I was cleaning the house last weekend and had a sudden desire to fill the rooms with the smell of freshly baked muffins! Who doesn’t love the smell of fresh baked goods?! I had some frozen blueberries and threw together a quick batch of blueberry muffins. It didn’t take long for the boys to come in the house from working in the shed, and ask how long they would be. A great treat!
2½ cups (375g) self-raising flour, sifted
1 teaspoon baking powder
1 cup (220g) caster sugar
½ cup (125ml) vegetable oil
½ cup (125ml) milk
1 teaspoon vanilla extract
300g fresh or frozen blueberries
1. Preheat oven to 180°C.
2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
3. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.
4. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Add extra blueberries to decorate the top and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.
Tell me… what’s the secret to your blueberry muffins? Lemon Zest? Sugar on top?
Cupcake Frosting Techniques
I came across these 2 cute blogs by ‘Glorious Treats‘ and ‘Niner Bakes‘. They have a page all about frosting techniques and a few different frosting recipes you could try! I’ve added their photos to show you what each tip can create.
Here’s the link to Glorious Treats (these are her pictures below)
Cupcake Frosting Technique using Wilton Tip #67
This is such a cute frosting technique! The tip is actually a leaf decorating tip, so I would never have thought to use it in this fashion. It’s so simple, yet so effective! Thank you ‘strawberrychicblog’ for sharing this!
What do you think of this technique? Any other suggestions?
Cupcake Frosting Techniques
These YouTube video’s by ‘CupcakeCentralAU’ show you several techniques on how to decorate cupcakes with butter cream frosting. These are fantastic techniques if you’re a beginner or just want new ideas. Enjoy! x
What do you think of these technique? Any other suggestions?
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