Heart Cupcakes Recipes
"FROM THE HEART" CUPCAKES
Easy-to-make chocolate hearts create "love-ly" cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
- In medium microwavable bowl, microwave white baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips are melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost cupcakes, or pipe frosting on cupcakes.
- Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 heart shapes on waxed paper. Refrigerate 10 minutes to set chocolate. Garnish each cupcake with a chocolate heart. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 26 g, TransFat 1 g
BLEEDING HEART CUPCAKES
Provided by Clare Crespo
Categories Cake Berry Dessert Bake Valentine's Day Kid-Friendly Halloween Small Plates
Yield Makes approximately 14-18 cupcakes
Number Of Ingredients 6
Steps:
- 1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe . If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
- 2. With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out. Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom. Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood." Put the little cake plug back in. Continue with the rest of the hearts.
- 3. Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
- 4. Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts.
CHOCOLATE HEART CUPCAKES
Show your loved ones how much you care by whipping up a batch of these adorable heart-shaped cupcakes.
Provided by Annalise Sandberg
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups. Place 1 marble in each muffin cup between paper baking cup and muffin pan so baking cup takes on heart shape.
- Make cake batter as directed on box. Fill each cup two-thirds full of batter.
- Bake 14 to 15 minutes or until tops of cupcakes bounce back when touched and toothpick inserted in center comes out clean. Cool completely on cooling rack.
- In large bowl, beat softened butter, powdered sugar, milk and vanilla with electric mixer on high speed 3 to 4 minutes or until frosting is light and fluffy. Add food color to make desired shade of pink.
- Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 22 g, TransFat 0 g
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