Monogram Heart Cupcakes

Directions

1. 1
   Make fondant hearts: Using a small rolling pin, roll out half the fondant to about 1/8 inch on a work surface lightly dusted with cornstarch.
2. 2
   Blot one of the monogram stamps in cornstarch, and quickly but gently press stamp into the fondant.
3. 3
   Repeat, blotting stamp each time in cornstarch and leaving about 3 inches between each imprint, until entire surface has been stamped.
4. 4
   Cut out hearts by centering and pressing a 2-inch heart-shaped cookie cutter over each imprint.
5. 5
   Remove all excess fondant from around the cutout shapes; roll out again, and stamp and cut out more hearts.
6. 6
   Repeat with remaining fondant, using the other monogram stamp if making cupcakes for a couple, to make an equal number of hearts with the two stamps.
7. 7
   Using an offset spatula, carefully transfer fondant hearts to parchment-lined baking sheets; let stand at room temperature until completely dry and firm, about 1 day.
8. 8
   Hearts can be stored in an airtight container, between layers of parchment or waxed paper, until ready to use (they will keep for several months).
9. 9
   Tint buttercream desired shade with gel-paste food color.
10. 10
    Transfer to a pastry bag fitted with a large French star tip (Ateco #867).
11. 11
    Pipe frosting onto each cupcake, swirling the tip and releasing pressure as you pull up to form a peak.
12. 12
    Cupcakes can be refrigerated, uncovered, up to 1 day.
13. 13
    To finish, bring cupcakes to room temperature and insert fondant hearts upright into frosting.