Have A Heart Cupcakes Recipes

CHOCOLATE HEART CUPCAKES

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.

HAVE A HEART CUPCAKES

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.

MINI CUPCAKE CHOCOLATE BOX

Steps:

• Bake mini chocolate cupcakes in foil liners, then microwave store-bought frosting (milk and dark chocolate flavors) until runny and spoon the frosting on top of the cupcakes. (Place whole almonds on a few before you frost so they'll look like classic boxed chocolates.) Drizzle melted white or dark chocolate on top. Fill a heart-shaped box with the cupcakes.

SWEETHEART CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
• Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
• Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
• Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
• Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
• Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

HAVE A HEART CUPCAKES (WW)

Steps:

• Preheat oven to 350 degrees F.
• Line 2 mini muffin tins with muffin liners (red ones will looks pretty).
• In a bowl mix together the flour, cocoa, baking powder and salt.
• In a small bowl mix together the buttermilk and the food coloring.
• In a large bowl and using an electric mixer mix together the sugar, applesauce and canola oil. Add the egg and egg white -- beat one minute on medium speed.
• On low speed alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, beating until blending before adding additions.
• In a cup mix together the baking soda and vinegar and let stand until fizzy and then with a rubber spatula fold mixture into the batter.
• Spoon batter among muffin cups.
• Bake for 13-15 minutes or until toothpick comes out clean.
• Cool in pans on racks for 5 minutes and then remove from pan and let cool completely.
• Serve sprinkled with the confectioners sugar -- but for a special Valentine touch -- cut one inch paper heart and place heart on cupcake before sprinkling with the confectioners sugar; remove paper heart from cupcake and serve to your special Valentines!