A friend and I were talking about cupcakes the other day and she found an article explaining how to bake hearts into cakes! Well I simply had to try this and I have tonight with these cranberry muffins. They didn’t turn out perfectly, but boyfriend says they’re super yummy!
You will need:
> Square cake tin, greased and lined
> Small heart cookie cutter
> Muffin tin, lined with muffin cases
Adapted from The Hummingbird Bakery Cake Days – Blueberry & Sour Cream Loaf
> 190g butter
> 190g caster sugar
> 3 eggs
> 190g plain flour
> 1tsp baking powder
> 2tbsp sour cream
> 100g dried cranberries
> Red food colouring (or any colour you want to make the hearts)
> Preheat the oven to 170 degrees C and grease and line the square baking tin.
> In a bowl place the butter and sugar and then beat together until light and fluffy.
> Add the eggs one at a time and mix well in-between to stop curdling.
> Sift the flour and baking powder into the butter and sugar and then mix until well incorporated.
> Add the sour cream in and mix again until well incorporated.
> Put 1/3 of the mixture in another bowl and then use the food colouring to dye it the shade you want. It’s better to add the colour in gradually as it can go from too little to too much very quickly!
> Place the dyed mixture into the square cake tine and spread it out with a spatula. Make it as smooth as possible. It needs to be a couple of centimetres thick.