Monogram Heart Cupcakes Recipes

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.

Steps:

• Make fondant hearts: Using a small rolling pin, roll out half the fondant to about 1/8 inch on a work surface lightly dusted with cornstarch. Blot one of the monogram stamps in cornstarch, and quickly but gently press stamp into the fondant. Repeat, blotting stamp each time in cornstarch and leaving about 3 inches between each imprint, until entire surface has been stamped. Cut out hearts by centering and pressing a 2-inch heart-shaped cookie cutter over each imprint. Remove all excess fondant from around the cutout shapes; roll out again, and stamp and cut out more hearts. Repeat with remaining fondant, using the other monogram stamp if making cupcakes for a couple, to make an equal number of hearts with the two stamps.
• Using an offset spatula, carefully transfer fondant hearts to parchment-lined baking sheets; let stand at room temperature until completely dry and firm, about 1 day. Hearts can be stored in an airtight container, between layers of parchment or waxed paper, until ready to use (they will keep for several months).
• Tint buttercream desired shade with gel-paste food color. Transfer to a pastry bag fitted with a large French star tip (Ateco #867). Pipe frosting onto each cupcake, swirling the tip and releasing pressure as you pull up to form a peak. Cupcakes can be refrigerated, uncovered, up to 1 day.
• To finish, bring cupcakes to room temperature and insert fondant hearts upright into frosting.

Steps:

• Place chocolate, cream, and butter in the top of a double boiler or a heat-proof bowl over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Transfer to a bowl; dip each cupcake into glaze, letting excess drip off. Chill until just set, about 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, combine egg whites and sugar on low until spreadable. Add food coloring, if using. Transfer to a pastry bag fitted with desired tip, and pipe immediately (or store in an airtight container 1 to 2 days; beat with a rubber spatula before using).