Sweet talk with cupcakes!
These classic candy heart lookalikes are the perfect way to celebrate Valentine’s Day.
Jason Donnelly
These cupcakes topped with heart-shaped frosting are inspired by the quintessential Valentine’s Day candy.
Credit:Jason Donnelly
That means it’s possible for you to bake whatever flavors your heart desires.
Use aboxed cake mix, or your own favorite recipe.
We included options for vanilla, coconut, and strawberry here.
It’s the heart-shapedbuttercream frostingin pastel colors decorated with sprinkle letters that transforms these into the adorable candy hearts.
Both ways use the same frosting technique.
First, pipe your heart on top, then smooth out the edges into a basic heart shape.
Stick your upside-down cupcakes in the freezer for about 20 minutes.
They will pop right off and reveal a smooth canvas for your sprinkle letters.
Test Kitchen Tip:you might find sprinkle letters at your local craft store, or online.
We used red letters to mimic the printed words on the original candy.
Spray 24 (2 1/2-inch) heart-shaped silicone baking molds or muffin cups with nonstick cooking spray.
(Or line muffin cups with paper bake cups.)
Mix Dry Ingredients
In a large bowl stir together flour, baking powder, and salt.
Gradually add sugar, 1/4 cup at a time, beating on medium until combined.
Scrape bowl; beat 2 minutes more.
Add eggs, one at a time, beating after each.
Add flour mixture and milk alternately, beating on low after each addition just until combined.
Fill paper bake cups 2/3 full.
Cool in cups on wire racks 5 minutes.
Remove from cups; cool completely on wire racks.
Gradually add 2 cups of the powdered sugar, beating well.
Slowly beat in the 1/3 cup milk and the vanilla.
Gradually beat in the remaining powdered sugar.
Beat in additional milk until frosting reaches spreading consistency.
Divide in batches, and tint each with a different color of pastel food coloring, if desired.
Pipe Heart Shape
Place a sheet of parchment paper on a cookie sheet; set aside.
Use an offset spatula or your finger to create a smooth frosting surface.
(Or spread 1 1/2 tbsp.
of frosting onto each cupcake.)
Leave in place and chill in the freezer for 20 to 30 minutes or until set.
Gently remove cupcakes from parchment.
Smooth the surface with a small metal spatula.
2,000 calories a day is used for general nutrition advice.
