Linzer Heart Cupcakes
Adapted from An Edible Mosiac
(Yield: 12-14 cupcakes)
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1 1/2 c white sugar
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3/4 c canola oil
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3 eggs
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3/4 c milk
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2 tsp pure vanilla extract
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2 c all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
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About 1 1/2 c jam (whatever kind you like, I used raspberry)
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About 1/2 cup powdered sugar
You will also need a small heart cutter
Step 1 - Preheat oven to 180C/350F and line a cupcake baking pan with paper liners. Use a handheld electric mixer to beat sugar and oil together in a large bowl, then cream in eggs until light and fluffy; beat in milk and vanilla. In a separate bowl, mix together flour, baking powder, and salt. Gradually beat dry ingredients into wet until just combined, making sure not to over-mix.
Step 2 - Fill each cupcake well with batter to just under the top of the paper liner (I usually only fill cupcake liners 3/4 full, but for this recipe I like to fill the wells a little more than usual to make sure that I get a nice upper rim that I can cut off). Bake 22-24 minutes, or until light golden around the edges and a toothpick inserted into the cupcake comes out clean or with just slightly moist with a crumb or two. Cool for 5-10 minutes in the cupcake baking pan and then remove to a wire rack to finish cooling completely.
Step 3 - When the cupcakes are cool, cut the tops off with a serrated bread knife (this is easiest to do by turning the cupcake upside down on the countertop, and then gently running the knife between the cupcake top and the top of the paper liner). Use a small heart-shaped cookie cutter (or whatever shape you like) to stamp out a heart from the cupcake tops-I found it easier to do this with the top down as a couple of them broke a little when I cut out the heart. Pour a little powdered sugar into a small sieve and lightly dust the cupcake tops with a sprinkle of powdered sugar. Spread a spoonful of jam on the top of each cupcake, then put the tops on and spoon a little jam into the heart-shaped cut out.