Heart Shaped Cupcakes

Name: Heart Shaped Cupcakes
Ingredients: 10 cupcakes yields; 113 tablespoons butter gr, 1 stick or 8, softened; 230 cups granulated sugar gr, 8 oz or 1; 2 large eggs; 230 cups all purpose flour gr, 8 oz or 1; 1 1/4 teaspoons baking soda gr, 1/4; 1 1/4 teaspoons salt gr, 1/4; 120 cups milk ml, 1/2; 2 1/2 teaspoons vanilla extract gr, 1/2; food color optional; 140 grams cream cheese softened and cut into small pieces; 30 tablespoons unsalted butter gr, 2, softened and cut into small pieces; 5 teaspoons vanilla extract gr, 1

13 ingredients

9 steps

Ingredients

10 cupcakes yields
113 tablespoons butter gr, 1 stick or 8, softened
230 cups granulated sugar gr, 8 oz or 1
2 large eggs
230 cups all purpose flour gr, 8 oz or 1
1 1/4 teaspoons baking soda gr, 1/4
1 1/4 teaspoons salt gr, 1/4
120 cups milk ml, 1/2
2 1/2 teaspoons vanilla extract gr, 1/2
food color optional
140 grams cream cheese softened and cut into small pieces
30 tablespoons unsalted butter gr, 2, softened and cut into small pieces
5 teaspoons vanilla extract gr, 1

Directions

1

Preheat the oven to 325F degrees, and prepare a cupcake pan with liners.
2

In a big bowl, beat together the butter and sugar until you obtain a light cream. Add the eggs, one by one, making sure you incorporate well the first before adding the second one.
3

In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture, alternating with the milk and finally add the vanilla extract. (and the food coloring if you decide to make your cupcakes colored)
4

Fill the cupcake liners TO THE TOP of the cupcake liners. This is very important because it will insure you have enough top to cup off.
5

Bake for 20 minutes, test with a toothpick, and cool on a wire rack.
6

While the cupcakes are cooling - make the frosting:
7

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter for about 3 minutes or until smooth. Add the vanilla and beat well. Gradually add the sugar and keep beating until you obtain a very soft cream. Cover and refrigerate the icing for a couple of hours to thicken before using.
8

When the cupcakes are cooled, take a serrated knife and gently cut off the fluffy tops, right at the paper. Using a small heart-shape cookie cutter, cut out the center of the tops.
9

Rost the flat top of the cupcake that you just cut and then place back the top.