Bleeding Heart Cupcakes Food
BLEEDING HEART CUPCAKES
Provided by Clare Crespo
Categories Cake Berry Dessert Bake Valentine's Day Kid-Friendly Halloween Small Plates
Yield Makes approximately 14-18 cupcakes
Number Of Ingredients 6
Steps:
- 1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe . If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
- 2. With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out. Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom. Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood." Put the little cake plug back in. Continue with the rest of the hearts.
- 3. Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
- 4. Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts.
BLEEDING CUPCAKES
Make and share this Bleeding Cupcakes recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to the specified temperature in your cupcake recipe.
- Line muffin tins with foil or paper liners.
- Beat the egg in a medium bowl.
- Beat in the softened cream cheese and mix until smooth.
- Add the sugar and mix until smooth.
- Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes.
- Fold in the white chocolate chunks.
- Prepare the cupcake batter.
- Fill the cups 2/3 full with the cake batter.
- Place about 1½ teaspoonful of the filling in the center of each cupcake.
- Bake, cool, and frost as directed in the cupcake recipe.
Nutrition Facts : Calories 425, Fat 23.4, SaturatedFat 8.4, Cholesterol 85.8, Sodium 386.5, Carbohydrate 48.7, Fiber 0.4, Sugar 38.2, Protein 6
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