Valentine’s Heart Cupcakes

Valentine’s Day is something I always look forward to. I find so much joy in adding small touches of pink to our home and creating festive treats. I whipped up these semi-homemade cupcakes earlier this week and had some very eager taste testers standing by. These are pretty enough to be the star of your Valentine’s table and so delicious. To make these a little easier, I used a boxed cake mix and homemade frosting and toppers.

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First, you’ll want to prepare your boxed cake mix or cupcake batter. I used confetti cake because I knew my little ones would go crazy over it. Line your cupcake tins and fill them according to your package directions.

I used my favorite tulip wrappers and a mix that makes 24 cupcakes. After baking your cupcakes, allow them to cool completely. While cooling, you can tackle the toppers and buttercream.

Now, let’s make the heart toppers. These are so simple to make. All you’ll need is a package of white Almond Bark, parchment paper and a piping bag fitted with a round tip and coupler to hold it in place. You can also use festive sprinkles to decorate your toppers if desired.

First, place three or four cubes of the almond bark in a microwaveable bowl. Next, set a sheet of parchment paper wherever you plan to make your hearts and prepare your piping bag with the tip you want to use. If you don’t have piping bags and tips, you can always use a gallon sized Ziploc bag and snip off a corner.

Place your bowl of Almond Bark in the microwave and heat it in 30 second intervals, stirring in between. It is done when you can stir it smooth. Now, pour it into your piping bag.

Working quickly to prevent drips, pipe hearts onto your piece of parchment paper. If using sprinkles, add them immediately after piping before they set. Allow to set while preparing the icing and frosting the cupcakes. I left mine on the counter at room temperature and they set within a few minutes. You can cover them with another sheet of parchment once they’re dry to the touch.

Next up is the vanilla buttercream frosting. This is a versatile recipe I’ve been making for years. It’s perfect for piping elaborate cupcake swirls as well as decorating cakes. Here’s what you’ll need

Vanilla Buttercream:

-2lbs powdered sugar (standard sized bag)

-3 sticks unsalted butter, softened

-4 tablespoons milk or water (milk results in creamier buttercream. If you’re concerned with leaving your icing out at room temperature over a few days, water also works great)

-1 tablespoon pure vanilla extract

-Gel food coloring (I used Wilton Rose Petal Pink)

1. In the bowl of a stand mixer fitted with a flat edged beater, cream butter until it’s light and fluffy.

2. Add the vanilla extract and milk and beat until smooth.

3. With the mixer running on a low setting, begin adding the powdered sugar about a cup at a time allowing it incorporate before adding more. After all of the powdered sugar has been added, turn the speed up and beat until icing is smooth and creamy. If your icing seems too thick, you can add mik or water a tablespoon at a time until it reaches the desired consistency. If it’s too thin, add more powdered sugar.

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4. Now, it’s time to tint the frosting. Using a toothpick, dip it into the gel coloring and add it to your icing. You only need a very small amount so be cautious. It’s better to add small amounts until your icing is the color you’re trying to achieve. The picture below shows how much coloring was used to create a light pink buttercream.

5. Turn the mixer back on until the coloring has been completely incorporated. You may have to stop and scrape down the bowl a few times.

6. Transfer your buttercream to a piping bag fitted with a large round tip.

7. Holding your piping bag pointing straight down at the outer edge of a cupcake, begin to pipe swirls onto your cupcakes. After all cupcakes are iced, remove your almond bark hearts from the parchment and place them at the top of each swirl.