Who loves strawberries & chocolate as much as I do? Don’t be shy, I’m not! I could eat five of these delicious strawberry cupcakes in one sitting! And the chocolate heart atop this cupcake is like that luscious cherry atop a sundae — BAM! So Valentines Day is coming and you want to do something special for the people you love. Well look no further, this love cupcake will surely win over adults and children alike! PS – check out my chocolate hearts, I know they are a bit messy, after all I am not a trained baker, BUT as I pipped them my seven year old son said “Mommy I like your hearts,” that was all that mattered, HA! Have fun with this recipe and invite the kids to help you pipe the hearts!
WILL YOU BE MY VALENTINE? STRAWBERRY WITH A HINT OF CHOCOLATE LOVE CUPCAKE
INGREDIENTS:
1 Box of Strawberry Cake Mix + ingredients listed on back of box
1 12 oz. bag of semi-sweet morsels
2 tbsp. of canola oil
2 cups of crushed fresh strawberries
¾ cup confectioner sugar (for strawberry topping)
1 tub of cool whip
1 1.4 oz. box of vanilla pudding (do not make – use the powder)
½ cup confectioner sugar (for whipped icing)
Red sugar sprinkle (to taste)
Cupcake baking pan
Reynolds StayBrite baking cups
Reynolds Parchment Paper
2 bowls (for mixing)
whisk
READY, SET GO:
Pre-heat oven to 350
In a bowl mix cake mix as instructed on back of box (we are making cupcakes)
Place Reynolds StayBrite baking cups in cupcake pan
Add cake mix to Reynolds StayBrite baking cups (fill up to ¾ of the baking cups)
LET’S MAKE THE STRAWBERRY TOPPING
Clean strawberries, cup tops off, dice and add to a bowl and crush
Add confectioner sugar to crushed strawberries fold together until incorporated
After cupcakes are done, remove and add to wire rack or tray
With a tooth pick, poke holes in cupcakes while hot
Top cupcakes with strawberry topping
Allow cupcakes to completely cool
Whisk the cool whip, vanilla pudding and confectioner sugar together until fully incorporated to make whipped icing
After cupcakes are cooled use piping bag to pipe whipped icing on cupcake (cover strawberries with whipped icing)
NOW LET’S MAKE THE CHOCOLATE HEART
Add semi-sweet morsels and canola oil to a microwave safe bowl
Microwave on 2 minutes, remove and whisk
Add back in microwave for 30 seconds, remove again and whisk
Repeat #17 until chocolate is completed melted
Allow chocolate to cool about 5 minutes
Add chocolate to piping bag
Roll out a sheet of Reynolds Parchment Paper
Pipe the shape of a heart for each of your cupcakes on the Reynolds Parchment Paper
Place Reynolds Parchment Paper with chocolate in the refrigerator to harden
Remove Reynolds Parchment Paper with chocolate hearts from the refrigerator
Remove chocolate hearts (they should lift easily from the parchment paper) and place on top of icing on cupcake
Sprinkle top of cupcake and heart with red sugar sprinkles
HAPPY VALENTINES DAY!
Utokia ~
Sizzle Sizzle Baby
BMWK — What’s your favorite Valentine’s Day Dessert?