Partial contents of a can of cherry pie filling
Lacking a heart-shaped cake pan, I made the cake in a greased-and-floured metal jelly mold. Although the mold held 3 c. (750 mL) by volume, I poured in just 1-½ c. of batter, until the pan was half-full. The baked cake rose near the top of the pan.
I’ve found that the color of chocolate cupcakes bleeds through expensive, decorative liners. A professional baker suggests baking dark-colored cupcakes in plain liners and later popping them into the fancier ones, but I haven’t tried that and don’t know how well it might work. Any suggestions?
|Choose gaily themed paper ...|
|... or colorful foil pan liners|
|Fill standard-sized cupcake pans about 2/3 up ...|
|Mini-cupcakes a little higher ...|
|And cake pans about 1/2 full.|
|I sifted confectioners' sugar over this small cake ...|
|And cored and filled the standard-sized cupcakes.|
|Frosting will disguise any minor fruit over-fills.|
|And there we are!|
|Beautiful to see, beautiful to eat!|
I iced these cupcakes with pink-tinted Pastel Palette Frost, a recipe I’ve used and enjoyed for years. This frosting recipe uses red berry-flavored jelly powder: It’s the color that counts for Valentine’s Day! The recipe’s in the post immediately below this one.
Before I love you and leave you, take a gander at this little cupcake and what she’s learned to say at a very early age!
Tomorrow’s recipe for Ruby Slipper Cake also uses a cake mix and red jelly powder. I’m bound for culinary hell, and loving every minute of it!