Look at my new cake insert!
I am loving it!
My friend Seira from work was leaving us yesterday,
so I decided to make some heart cupcakes for her fairwell.
I used my everyday sponge cake recipe for these little babies,
topped with chocolate buttercream.
The topper heart is made with fondant =)
She was surprised!
I will just repose the recipes here!
Sponge cake recipe:
Sugar 4 oz
All-purpose flour 3 oz
Melted butter 1 Tsp
Vanilla extract 2 drops
Baking power 1/4 tsp
Salt 1/8 tsp
1-First separate egg whites and egg yolks, whites in a large mixing bowl
2-Add sugar to the whites, beat until the foam stand up
3-Swift the flour, baking power and salt, gentally fold in the foam with a spatula
4-Add yolks, butter and vanilla
bake 375'F 15 min
Soft chocolate buttercream recipe:
Salted Butter 1/2 cup (room tempeture)
Vegatable shortening 1/2 cup
Vanilla Extract 1 tsp
Icing sugar 4 cups
Cocoa powder 2 Tsp
Warm water 2 Tsp
-Cream butter and shortening
-Add vanilla extract, continue whipping
-Slowly add shifed icing sugar, a cup at a time, continue beating on medium speed, scrap and mix
-Add water, beat untill smooth and fluffy
-The butter cream can be store in a airtight contianer in the freezer up to 2 months; in refrigerator up to 2 weeks. Rewhip before using.