"Heart inside of a cupcake" video from Cake Central

M

marilynfl

Moderator
Using prebaked, cut-out hearts rebaked inside of cupcake batter.

Basically you split the batter, tint a portion red, bake it, then cut out heart shapes. Then take the rest of the white batter, put a bit in a the cupcake pan, stand one of the red hearts inside while adding more batter around to hold it in place, then bake those.

You see the heart when you cut open the cupcake.

Sweet idea.

http://cakecentral.com/b/video/hidden-heart-valentines-cupcakes?utm_medium=email&utm_campaign=Bob+Johnsons+Couture+Pearl+Necklace+Tutorial+Plus+New+Videos&utm_content=Bob+Johnsons+Couture+Pearl+Necklace+Tutorial+Plus+New+Videos+CID_4f7ed4c6c73d287a8599e91

 
Cyn, which recipe did you use? I did some as well and was not pleased.

I used the recipe from Ina Garten's Barefoot Contessa book, from Eli Zabar.

Against my better judgement, I followed the instructions to bake for 20 - 25 minutes. The first batch was ruined. Subsequent batches were perfect at 11 minutes.

The following batches had various issues - too thin, cracking, etc. They taste great, but not the look I was going for, LOL!

 
I used Big Fat Cookies. They just wouldn't roll out. I finally took small

crumbly chunks of dough, patted it out a bit, rolled, gathered crumbs, rolled again and cut. Made a pink shiny glaze and zig zagged dark chocolate over. The cookies are delicious and really pretty but, as I mentioned, a p i t a. Recipe called for cold cubed butter but I used room temp. Maybe that had something to do with it.

 
Very cute, and cool when you cut in in half (correctly), but....

when you make cupcakes for someone, they are just going to peel off the paper and bite into it. You never serve them cut in half.

 
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