Baking

Swirl of hearts

swirl of hearts
8 Item
45M

Ingredients

Butter cream
Decorations

Method

1.Preheat oven to 180°C/350°F. Line eight holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make butter cream, beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Tint butter cream pink with food colouring.
5.Spoon butter cream into large piping bag fitted with a large fluted tube. Pipe a large swirl of butter cream on tops of cold cakes.
6.Sprinkle with sugar hearts. Twist a length of gem strings on wire around each cake.

Gem strings on wire are available from craft stores. If you can’t find them, use small lengths of pink ribbon.

Note

Related stories

Light and fluffy scones
Baking

Light and fluffy scones

The holy grail of a great scone is a light fluffy interior and good rise. Choose your scone style, depending on the occasion: make a smaller, ‘dainty’ scone or go for a large ‘impressive’ size.