Raspberry Hearts

These are truly pretty and guaranteed to charm.

 

Easy Yellow Cupcake Batter

  • 2 1/4 cups sifted cake flour
  • 1 1/4 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 eggs
  • 2 teaspoons vanilla extract

     


    Special Tools

  • 10 1/2 x 15-inch jelly-roll pan

     


    Assembly Materials

  • Easy Yellow Cupcakes
  • 1 cup seedless raspberry preserves
  • 1/4 cup water
  • 1/2 pint fresh raspberries
  • 4 ounces white chocolate

     


    Assembly Special Tools

  • Heart-shaped cookie cutter(s)
  • Serrated knife or knife cutter
  • Pastry brush

     


    Bake the cake
    1. Preheat the oven to 375 degrees F.
    2. Prepare the jelly-roll pan by lightly oiling it and then pressing waxed or parchment paper over the bottom to fit.
    3. In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
    4. Whisk together the oil and milk and add to the dry ingredients. Beat for two minutes on medium speed.
    5. Add the eggs and vanilla and beat again for two minutes on medium speed.
    6. Spread batter evenly in the pan and place in the oven to bake.
    7. Start checking the cake to see if it's done after 12 minutes. Look for slight browning at the edges and a dry surface. When a toothpick inserted comes out clean, remove the pan and cool the cake on the wire rack.


    Prep and assemble
    1. While the cake is cooling, melt the raspberry preserves with the water in a saucepan over medium heat. Stir it until it's smooth and keep it warm over low heat.
    2. When the cake is cool, use heart-shaped cookie cutters to cut out as many hearts as you can. You can use more than one size of cutter, if you like. The number of hearts will vary according to the size(s) of your cutters.
    3. If the cake is more than 1/2 inch thick, use a serrated knife or a knife cutter to split the hearts horizontally to form two layers.
    4. If the cake is 1/2 inch or thinner, simply stack two hearts without splitting them.
    5. Using the pastry brush, spread a layer of the melted jam on one heart cake and top it with another heart. Spread jam on the top heart, too.
    6. Arrange fresh raspberries as you like on the top layer '- the jam will hold them in place.
    7. Glaze the top by painting the berries with a fork dipped into melted jam.
    8. Melt the white chocolate.
    9. Dip a fork into the chocolate, and using the tines of the fork, drip the chocolate delicately across the raspberries. Go in one direction at a time to make thick, luxurious strands.
    10. Allow the white chocolate to cool, and serve.


    Design Tip
    White chocolate "breaks" easily. It is simplest to melt it in a microwave oven in 10-second increments, stirring between phases until just melted. If you don't have a microwave, a double boiler works well, but make sure you put the chocolate in a pan over, not in, warm water.


    Reprinted with permission of Sterling Publishing Co., Inc., from The Artful Cupcake: Baking and Decorating Delicious Indulgences by Marcianne Miller. ©2004, Lark Books.

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