Hidden Hearts Cupcake

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Ingredients for the pink hearts:
2 large eggs
115g salted butter, softened at room temperature
75g caster sugar (for egg yolk)
100g self raising flour, sifted.
30g fresh milk
1/2 vanilla bean, seeds scraped (or 1/2 tsp vanilla extract)
3-4 drops of gel pink food coloring
25g caster sugar (for egg white)

Method for the pink hearts:
1. Preheat oven at 170°C

2. Line the base of a 7 inch square pan and grease the sides

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl

4. Use a K-beater, speed 0-6, about 4 min, cream butter and 75g sugar until pale and fluffy. Put in vanilla essence and and beat for 10 sec. Reduce speed to Put in egg yolks one by one and beat well after each addition.

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5. Put in half the flour and mix on speed 2 until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour. Add in the pink food coloring

6. In another mixing bowl use a ballon attachment, beat egg whites in speed 6 until soft peaks, gradually add 25g sugar and beat until stiff.

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7. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

8. Fold in gently with the remaining egg whites

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9. Pour batter into pan and level.

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10. Bake for 30 minutes then reduce to 150°C for another 15 mins or until skewer comes out clean.

11. Leave to completely cool before cutting into heart shapes that can fit into your cupcake mould.

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Ingredients for the cupcake:
4 large eggs
230g salted butter, softened at room temperature
150g caster sugar (for egg yolk)
200g self raising flour, sifted.
60g fresh milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
50g caster sugar (for egg white)

Method for the cupcake:
1. Preheat oven at 170°C

2. Line the cupcake mould

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl

4. Use a K-beater, speed 0-6, about 4 min, cream butter and 100g sugar until pale and fluffy. Put in vanilla essence and and beat for 10 sec. Reduce speed to Put in egg yolks one by one and beat well after each addition.

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5. Put in half the flour and mix on speed 2 until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.

6. In another mixing bowl use a ballon attachment, beat egg whites in speed 6 until soft peaks, gradually add 50g sugar and beat until stiff.

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7. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

8. Fold in gently with the remaining egg whites

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9. Put 2 tablespoon of batter into the cupcakes mould, put in the heart (facing you) then add in 1 tablespoon of batter (do not worry if it does not cover the heart as the cake will rise).

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Note: you must know where is the heart is facing so that when you slice it you can see the heart. (I use a scissors and snip off a little bit of the cupcake mould to indicate where should I slice the cake)

10. Bake for 30 minutes then reduce to 150°C for another 15 mins or until skewer comes out clean. Leave to cool completely before frosting.

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