Cupcakes with a hidden heart


For hearts:

butter – 100 g;
sugar – 100 g;
Eggs – 2 pcs .;
flour – 200 g;
baking powder – 1/2 tsp;.
milk – 1 tbsp. a spoon;
red gel colorant (drop the size of a pea).

For chocolate cupcakes (12 pcs.):

flour – 175 g;
sugar – 185 g;
Cocoa powder – 30 g;
soda – 1/2 teaspoon;.
a pinch of salt;
chopped chocolate – 75 g;
brewed coffee – 125 ml;
vegetable oil – 212 ml;
kefir – 125 ml;
Eggs – 2 pcs.

For the cream:

butter – 150 g;
powdered sugar – 220 g;
milk – 2 tbsp. spoons;
dark chocolate – ’90

Pink sponge cake:

1. Beat the soft butter with the sugar for 5 minutes. Add the eggs one at a time, beating for 2 minutes in between.

2. Sift flour with baking powder, add the dry ingredients and knead the dough uniform.

3. Dilute the dye in the milk, add the dough, mix well again and distributed over a parchment laid by shape with a diameter of 22 cm.

4. Bake biscuits for 25 minutes at 160 degrees, cooled, carefully cut off the top and cut out hearts.

Chocolate cupcakes:

1. Separately mix dry and liquid ingredients. Connect the two mixtures together, knead until homogeneous.

2. Fill the test paper liner 2/3 volume and place the heart in the center.

3. Bake for 25 minutes at 160 degrees.

Chocolate Cream Oil:

1. Soft butter, beat at maximum speed for 5 minutes.

2. In the two calls add the sifted powdered sugar. After each portion of powder, beat the cream for 3 minutes.

3. Add the milk and stir for 2 minutes.

4. Without stopping the mixer, pour a thin stream of melted chocolate. After 3 minutes of whipping cream ready. Distributes it to the surface with the help of cupcakes bag with a nozzle or a regular table knife, after making the markup in place for cutting.


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