These cupcakes were simply scrumptious!!! They were easy to make - since you start with a basic "cake mix in a box" - but were anything but ordinary. Adding spice to the cake mix helps to give them some zing, while the creamy goodness of the homemade icing is the perfect sweet temptation!
Hearts A Flutter Cupcakes
1 - 18.25oz. choc. devils food cake mix
water, eggs & oil
1 1/2 tsp. ground cinnamon
24 Hershey's Hugs, unwrapped
1 1/2 cups butter, at room temp
6 cups powdered sugar, (32.oz. pkg)
1/2 cup sour cream
2 tsp. vanilla extract
red food coloring
white nonpareil and Wilton Jumbo Hearts Sprinkles
(these can be purchased at Michael's or Hobby Lobby)
pastry bags and med. round tips
Preheat oven to 350*F. Line 24 muffin cups with cupcake liners. Prepare cake mix with water, eggs & oil as directed on pkg. Add cinnamon. Divide batter among liners. Press 1 Hug into center of each. Bake 20-25 min. or until toothpick comes out clean. Cool 10 min. then transfer from pan to rack to cool completely.
Icing : On med. speed, beat butter until creamy. On low speed, gradually beat in sugar until blended. Add sour cream and vanilla. On med-high speed beat until light and fluffy. Transfer 2 cups frosting into a separate bowl & stir in 8 drops food coloring until blended. Put frosting into a pastry bag fitted with a round tip. Reserve. Transfer 2 more cups of frosting into a bowl and add 22 drops of red food coloring. Put this frosting into a pastry bag fitted with a round tip also. Reserve. Transfer remaining white frosting into pastry bag fitted with the round tip. Pipe alternate circles of white, light pink & dark pink frostings over cupcakes. Decorate with sprinkles. Enjoy!!!
The instructions may sound difficult - but they're basically pretty darn easy. The smell of chocolate and cinnamon baking in the kitchen is so yummy it'll have you making them over & over again!!!
Wishing you peace, love & a little pixie dust,