Have A Heart Cupcakes Ww Food

CHOCOLATE HEART CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line a 12-cup standard muffin tin with baking cups. Whisk together flour, baking powder, salt, and baking soda. In a heatproof bowl, whisk together sugar, cocoa, and chocolate. Whisk in cherry juice.
• Melt butter in a small saucepan over medium heat, then continue to simmer until bubbles recede and solids on bottom of pan begin to turn golden brown, about 6 minutes. Pour into sugar mixture; whisk until well combined and chocolate has melted. Whisk in eggs, then dry ingredients.
• Divide batter evenly among cups. Bake until tops spring back when lightly touched, 22 to 24 minutes. Let cool in tin 5 minutes; transfer to wire racks and let cool completely. Refrigerate at least 2 hours and up to 12 (this will help create clean cuts).
• Use a 1 1/2-inch heart-shaped cutter to remove a 3/4-inch-deep heart from each of 6 cupcakes (removing a bit of additional cake, if desired, to create more room for frosting). Fill a pastry bag fitted with a large, plain round tip (such as Ateco #806) with frosting. Pipe frosting to fill heart cutouts. Pipe 1/4 cup frosting on remaining cupcakes. Top frosted cupcakes with heart cutouts. Cupcakes can be stored in an airtight container at room temperature up to 2 days.

BROWNIE HEART CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
• Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
• Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
• Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
• Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

HAVE A HEART CUPCAKES (WW)

Steps:

• Preheat oven to 350 degrees F.
• Line 2 mini muffin tins with muffin liners (red ones will looks pretty).
• In a bowl mix together the flour, cocoa, baking powder and salt.
• In a small bowl mix together the buttermilk and the food coloring.
• In a large bowl and using an electric mixer mix together the sugar, applesauce and canola oil. Add the egg and egg white -- beat one minute on medium speed.
• On low speed alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, beating until blending before adding additions.
• In a cup mix together the baking soda and vinegar and let stand until fizzy and then with a rubber spatula fold mixture into the batter.
• Spoon batter among muffin cups.
• Bake for 13-15 minutes or until toothpick comes out clean.
• Cool in pans on racks for 5 minutes and then remove from pan and let cool completely.
• Serve sprinkled with the confectioners sugar -- but for a special Valentine touch -- cut one inch paper heart and place heart on cupcake before sprinkling with the confectioners sugar; remove paper heart from cupcake and serve to your special Valentines!