Heart Cupcakes Recipes

Steps:

• Tint 3 tablespoons icing with food coloring; set aside. Frost cupcakes., Using a toothpick, draw a heart into the icing. Following the pattern, gently press licorice into frosting to form heart. , Fill heart with colored sugar. Pipe colored icing onto curved ends of licorice to hold in place.

Steps:

• Heat oven to 350ºF.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and food coloring with mixer until blended. Add eggs; beat on low speed just until blended. Pour into prepared pan.
• Bake 15 to 18 min. or until center is almost set. Cool 30 min.; cover. Freeze 2 hours.
• Use foil handles to remove cheesecake from pan. Cut into 24 small hearts with 1-inch cookie cutter.
• Prepare cake batter as directed on package; spoon into 24 paper-lined muffin cups (see Tip.) Insert cheesecake heart, point side down, in center of batter in each cup.
• Bake 18 to 20 min. or until tops of cupcakes are firm. Cool 10 min. Remove from pan to wire racks; cool completely.
• Prepare White Chocolate-Cream Cheese Frosting; spread onto cupcakes. Top with sprinkles.

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
• Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
• Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
• Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
• Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

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.