Monogrammed Cupcakes Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• With end of round handle of wooden spoon, make deep, 1/2-inch-wide indentation in center of each cupcake, not quite to the bottom (wiggle end of spoon in cupcake to make opening large enough). In small bowl, mix 1 cup vanilla frosting and the marshmallow creme. Spoon into small resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into each cupcake and squeeze bag to fill.
• In small microwavable bowl, microwave chocolate frosting, chocolate chips and corn syrup uncovered on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until smooth. Dip top of each cupcake into frosting. Let stand until frosting is set.
• Spoon 3 tablespoons vanilla frosting into small resealable food-storage plastic bag. Cut tiny tip off 1 bottom corner of bag. Pipe initials or a squiggle shape on each cupcake. Store loosely covered.

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).

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.