Thank you everyone for sending all those sweet comments about our anniversary 🙂 Many of you commented that Mr Bao and I are a cute couple hahaha we both had a little laugh because we fight and bicker with each other soooooooo much on a daily basis 😛
Would like to apologise for the missing recipe in my last post, I had been training all week and was rushing to get the anniversary post up by Tuesday night, so I forgot about the recipe ~ Sorry everyone! Thanks Jane (Rice Bowl Tales) for reminding me 🙂 so as promised this is the recipe for making these ‘I Love You’ Cupcakes with a secret surprise inside!
Oh oh oh it’s also really exciting because, this was the first time I ever used my very own KITCHENAID! My other Kenwood Mixer decided to die…soooo it was the BEST excuse to buy the KA and I couldn’t get any other colour except PINK 🙂
I used the cupcake recipe from the Hummingbird bakery, doubled it, used 1/3 of the batter for the little hearts and 2/3 for the rest of the cupcake ~ these cupcakes were actually easier to make then I had anticipated, because I thought it was going to be really difficult. It’s just a little time consuming and is important to use a reliable and moist cupcake recipe, then you’ll be fine ~
Ingredients makes 10 to 12 cupcakes with a hidden heart
240 grams plain flour
280 grams caster sugar
3 teaspoons baking powder
1/4 teaspoon of salt
80grams unsalted butter, at room temperature
240ml milk (I used 2%)
2 eggs, at room temperature
1/2 teaspoon of vanilla extra or paste
Food colouring of your choice, I used Red
250 grams icing sugar, sifted
80 grams unsalted butter, at room temperature
25ml whole milk
1) Preheat the oven to 170°C (325°F).
2) Put te flour, sugar, baking powder, salt and butter into an electric mixer with the paddle attachment (or use a handheld electric whisk) and beat on slow speed until it reaches a sandy consistency and everything is combined.
3) Gradually pour in half of the milk (120ml) and beat until the milk is just incorporated.
4) Whisk the egg, vanilla extract and remaining milk (120ml) together in a separate jug for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a spatula). Continue mixing for a couple of minutes until the mixture is smooth. Be careful do not overmix.
5) Separate 1/3 of the mixture into a separate bowl and cover the remaining 2/3 of the mixture with cling wrap so it doesn’t dry out. Using the food colouring of your choice, stir a couple of drops until it reaches the colour you want. I used red because I wanted the heart inside the cupcake to be bright red 🙂
6) Pour coloured mixture into a prepared brownie/square cake tin and bake for 15-20 minutes. Check if cake is cooked with a skewer and remove from oven.
7) Let it cool in the tin for 10 minutes, before turning it onto a wire rack and let it cool completely. Once cool, use a heart shaped cookie cutter and cut out 10 to 12 heart shaped cake pieces.
8) Prepare a cupcake tin and line holes with cupcake wrappers, spoon one tablespoon of the cupcake mixture into the holes. Then place one heart shaped cake piece into the holes, you then need to fill and cover the hearts with more vanilla mixture.
9) Place in oven and depending on your oven, bake for 20 to 25 minutes or until light golden and the cake bounces back when gently touched.
10) Once cool enough to touch transfer the cupcakes onto a wire rack and let cool.
11) In the mean time make the vanilla buttercream frosting, beat the sifted icing sugar and butter together using a stand mixer with the paddle attachment (or a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
12) Turn the mixer speed down to low. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
13) Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer you beat the frosting the fluffier and lighter it becomes
Note – The hearts may not stay and float up to the top >_<
Unfortunately, a few of my heart shaped sponge cakes, floated up to the top like the one on the left >_< as it’s the first time I’ve made this, I’m not sure why this happened, but I suspect it’s because the batter is too moist and watery, it wasn’t able to hold the heart properly. But then I’m worried if I used a ‘drier, denser’ heart shaped cake, it’ll turn really dry when I bake it again with the vanilla batter.
But if everything goes according to plan, only a few cupcakes will turn out like that and the rest will have a little hidden surprise when you cut it open ~
Just make sure you just it in right direction so the heart is facing you 😛 I know I stuffed up a few times hehe and Mr Bao thought it was just a ‘red’ blob inside the cupcake…and someone did comment that the hearts looked like apples >_< doesn’t matter practice makes perfect!
Like I mentioned before these were actually easier to make than I thought 🙂 just a little fidgety hehe ~ hope you like this recipe and will make it for your loved ones for their bday, anniversary or Valentines day!