Tuesday, 1 November 2011

Linzer Heart Cupcakes

I fell in love with these cupcakes the instant I saw them at Not Quite Nigella.
I knew I had to make some and share them with you.
They are beautiful to look and even more delightful  to eat.

"Will you marry me?"


1 1/2 cup white sugar
3/4 cup Canola Oil
3 eggs
3/4 cup milk
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
about  1 1/2 cup jam (raspberry, etc)
about 1/2 cup icing sugar (for dusting)
* small heart cutter


-Pre-heat oven to 180C and line a cupcake baking pan with paper liners.
-Use an electric mixer to beat sugar and oil together in a large bowl, then cream in eggs until light and fluffy; beat in milk and vanilla.
-In a separate bowl, mix together flour, baking powder and salt. Gradually beat dry ingredients into wet until just combined but do not over mix.
-Fill each cupcake well with batter to just under the top of the paper liner. Bake for 22-24 minutes or until light around the edges. Cool for 5-10 minutes then remove to a wire rack to finish cooling completely.
-When cakes are cool, cut the tops off with a serrated bread knife.
-Use a small heart shape cutter to stamp out a heart from the cupcake tops. Do this with the top down.
-Lightly dust cupcake tops with a sprinkle of icing sugar.
-Spread a spoonful of jam on top of each cupcake, then put the tops on and spoon a little jam into the heart-shaped cut out.

Recipe from Not Quite Nigella

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