Hearts

Hearts are what i thought of when i woke up at 4 this morning (night) the kids where waking up one by one ,have to go to the toilet and ofcourse they dont wake up at the same time so ive been up since 4 a'clock
and i was thinking what could i bake and hearts where what came to my mind. Friday and its raining suprise suprise you know i thought Iceland was the queen of rain but im not so sure anymore ,i sure hope this is not how the summer is gona be cause then im a goner ............
Well back to my heart cakes

Its vanilla cake but with a litle twist inside :) there is a litle heart there and its pink.
and i made my favorite buttercream wich is Italian meringue buttercream

Makes 8 cups.
1/2 cup of cold water (120ml)
2 1/4 cups of caster sugar (530ml)
1 cup of eggwhites
1 1/2 pound of soft unsalted butter (680gr)
1 tsp of vanilla extract
Kitchen stand mixer
First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.
Step 1:
Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium high temperature.
Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the eggwhites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Discard any leftover syrup in the casserole. Be very carefull not to get burned on the hot syrup.
Step 3:
When all sugar syrup has been added it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean tea towel over the mixer. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.


Step 4:
Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.
see the orginal post here http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream
i did put in the icing some cheerry flavor and the icing smells so good 

Here’s the recipe (makes 12):

For the cupcakes and the hearts you’ll need:


1 1/2 sticks unsalted butter, room temperature1 
1/2 c. granulated sugar
3 eggs
2 t. baking powder
1/2 t. baking sodathe seeds from half a vanilla bean
1/4 t. salt
2 1/2 c. flour
1 1/3 c. whole milk
red food coloring  
Directions: Pre-heat the oven to 180 degrees. 

Mix the butter and sugar together at medium speed for about 90 seconds, until fluffy. Add the eggs, one at a time, mixing until creamy. Be sure to scrape down the sides of the bowl so everything gets well combined. Add the baking soda, baking powder, salt, and vanilla and mix until the batter is smooth. Finally, alternate between the flour and milk, beating on med-high speed until the batter is light and creamy.


Pour a little more than 1/3 of the batter (about a cup and a half) into a smaller bowl. Add red food coloring until you get your desired pink or red color. Pour the batter into a non-stick (or lightly greased) 8x8 baking pan and bake for about 20 minutes until the edges of the cake start to turn golden brown and a toothpick inserted into the center of the cake comes out clean.


Allow to cool completely (to speed up the process, I stuck in in the fridge).

Once the sheet cake is cool, loosen the edges away from the pan with a knife and then invert the pan onto a cutting board. Use a small heart-shaped cookie cutter to cut out a dozen cake hearts that are small enough to fit into an average-sized cupcake pan.

Spoon two heaping tablespoons of the remaining batter into paper-lined cupcake tins, so they’re about half-full. Put one heart into each tin and press it point down into the batter. Keep all the hearts facing forward in the pan. Cover with another teaspoon of batter and bake for 24 minutes.

so here you have my heart cupcake 

Well the weekend is almost here and what to do hummm ,i wish i had a car so i could go somewhere ,staying in this house is driving me crazy 

take care and have a great weekend