Confetti Heart Recipes
CONFETTI HEART
Number Of Ingredients 3
Steps:
- Preheat oven according to package directions. Grease heart-shaped cake pan and one 8 x 8 x 2-inch square cake pan.* Line with waxed paper and grease the paper. Prepare cake according to package directions, stirring colored sprinkles into prepared batter. Pour into pans, filling heart-shaped pan half full. Bake as directed. Cool in pans on wire racks 10 minutes. Remove from pans, peel off waxed paper, and cool on wire racks. Set square layer aside for another use.Frost heart-shaped cake with Sour Cream Frosting. Sprinkle with additional sprinkles if desired.*If you prefer, use heart-shaped pan and bake remaining batter in eighteen muffin pan cups, lined with paper liners. Bake cupcakes according to package directions.
Nutrition Facts : Nutritional Facts Serves
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- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
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