Heart Shape Cupcakes For Valentine's Day

An easy way to make cupcakes into the shape of a heart from Family Fun : Just place a marble or a small ball of foil in between each liner and side of baking tin. The batter will be pushed into the liner creating the "heart" shape!

To make easy fun Valentine's Day cupcakes with the kids, make the Homemade Basic Yellow Cake Mix. Bake for 10 to 12 minutes.

Frost cupcakes with home made Butter Cream Frosting:

• 1 cup unsalted butter, softened to room temperature
• 3 cups sifted confectioners' sugar
• 2 tsp. vanilla extract
• 2 tbsp. light corn syrup
• 1 tbsp. milk

Using an electric mixer, cream the butter until fluffy. Add the remaining ingredients and beat until smooth. Makes 4 cups.

To make Chocolate Frosting, substitute 1/2 to 3/4 cup of cocoa powder for an equal amount of confectioners' sugar.
To make Lemon Frosting , substitute 1 teaspoon lemon extract for the vanilla extract and add the finely grated zest of 1 lemon.
For Cream Cheese Frosting , substitute 4 ounces of cream cheese for 1/2 cup of butter and use lemon juice instead of milk. Beat in an additional 1 1/2 to 2 cups confectioners' sugar and omit the light corn syrup.
For Strawberry Or Raspberry Frosting , add 1/4 cup seedless strawberry or raspberry jam to the basic frosting recipe. Add an additional 1/2 cup of confectioners' sugar and omit the light corn syrup.

Easy For Kids Valentine's Day Cupcake Recipe

Simple and fun for Valentine's Day, these cupcakes are perfect for kids to decorate and share at school! All you really need is your favorite cupcake mix recipe, some vanilla or buttercream frosting, and cinnamon candies.

Kids can decorate their cupcakes with hearts or make a game of Tic Tac Toe by making "X's" and "O's."

Red Velvet Heart Cupcakes

The ultimate Valentine's Day treat! This is a classic recipe straight from Woman's Day Magazine.

INGREDIENTS

• 24 chocolate Hershey’s Kisses or Hugs candies

Batter

• 1 11/2 sticks (3/4 cup) butter, softened
• 1 1/2 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup buttermilk
• 2 Tbsp (1 oz) liquid red food color
• 2 tsp white vinegar
• 2 1⁄2 cups cake flour (not self-rising)

Frosting

• 2 bricks (8 oz each) cream cheese, softened
• 1 stick (1/2 cup) butter, softened
• 1 1/2 cups confectioners’ sugar
• 1 tsp vanilla extract
• Garnish: heart-shaped decors

DIRECTIONS

1. Heat oven to 350°F. You’ll need 24 regular-size (2 1/2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each.

2. Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center.

3. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.

4. Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners’ sugar and vanilla. Increase speed to high and beat until smooth and fluffy.

5. Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving.