A little while back I posted about colourful layered cakes. I had SO much positive feedback, and in particular people were really keen to know how the heck you get a heart inside your cupcake, kinda like this one…
For those of you who hadn’t seen Sam’s comment on the original post, I’m finally putting you out of your misery…
According to the original source ~ bake it in a cake ~ these are simple to make. Being about as far from domestic goddess-ness as one can get, I haven’t tried it, and hate to admit, probably never will. However, I’m hoping that a p&p reader somewhere will give this a go and send in their report and pics for me to share.
So, on with the instructions, taken from the bake it in a cake site. Pre-warning… this is written in American!
(You’ll get 12 cupcakes from one batch of cupcake ‘batter)
Use a non-toxic marker or a pencil to draw a little dot on the outside of 12 cupcake liners, then place them in your cupcake pan. Set aside.
Mix up your vanilla cake batter according to the recipe’s instructions. (The BIIAC vanilla cake recipe is here.)
Pour a little more than 1/3 of the batter (about a cup and a half) into a smaller bowl. Add red food coloring until you get your desired pink or red color. Pour the batter into a non-stick (or lightly greased) 8×8 baking pan and bake until the edges of the cake start to turn golden brown and a toothpick inserted into the center of the cake comes out clean (different recipes will require different baking times—be sure to keep an eye on your cake).
Allow to cool completely (to speed up the process, I stuck it in the fridge).
Once the sheet cake is cool, loosen the edges away from the pan with a knife and then invert the pan onto a cutting board. Use a small heart-shaped cookie cutter to cut out a dozen cake hearts that are small enough to fit into an average-sized cupcake pan.
Spoon two heaping tablespoons of the remaining batter into paper-lined cupcake tins, so they’re about half-full. Put one heart into each tin and press it point down into the batter. (Keep all the hearts facing towards the dot you drew on the cupcake paper, so you remember which way the heart is facing after the cupcakes are baked.) Cover with another heaping teaspoon of batter so the heart is completely covered and bake until the cupcakes have turned golden brown and the cake bounces back when you gently press your finger into the top of the cupcake.
Allow the cupcakes to cool before frosting. Then top with your favorite buttercream or icing! There’s a cream cheese buttercream recipe found here on the BIIIAC site.
Here’s the tricky part—you’ll have to keep the cupcakes facing forward so you get the right cross-section of the heart when you cut or bite into the cupcake (to get the full heart effect). That’s where the little dot on the cupcake paper comes in handy. After frosting, put heart candy on them (or some other decoration) that can also face forward so you know which way to cut the cupcake in order to see the heart shape inside (if you cut the heart in the wrong direction you just get a rectangle shape—not very romantic!).
When you cut into the cupcake you should see this:
A little note on image credits // As a photographer myself I totally get the importance of getting image credits right. I do my best to find the original source of images and credit accordingly, but if you spot a faux pas please let me know so I can put it right. Ta muchly.
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