Fun and Easy Heart-Shaped Cupcakes With A Hack On How To Make Them Without A Special Pan

Credit: Photo: Joe Lingeman; Food Styling: CC Buckley

With Valentine's Day just a few days away, the preparation for one of the biggest date nights of the year is now in full swing.
Here's an easy and perfect sweet treat to end the special day,
A cupcake heart to say I love you from Meghan Splawn from the Kitchn.com. 
​We love this simple design on a classic treat that delivers big on message! Happy Valentine's day!

Credit: Photo: Joe Lingeman; Food Styling: CC Buckley

How to Make Heart-Shaped Cupcakes:
​
1) Use your favorite cupcake and frosting recipe or use Meghan Splawn's recipe below:

MAKES: 24 cupcakes
PREP TIME: 10 minutes
COOKING TIME: 25 minutes

INGREDIENTS:

• 8 tablespoons (1 stick) unsalted butter
• 1 (15.25-ounce) box vanilla cake mix
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup mini nonpareil sprinkles

INSTRUCTIONS:

1. Place 1 stick unsalted butter in a large bowl or the bowl of a stand mixer, and let soften at room temperature while you bake the cupcakes. Coat a standard 12-well cupcake pan with cooking spray and line with a double layer of paper cupcake liners. (If you have 2 cupcake pans, use both.) Place a marble or marble-size ball of aluminum foil between the cupcake papers and the muffin pan in each well to create a dent in the papers to shape it into a heart.
2. Prepare 1 package vanilla cake mix according to package directions. Add 1/3 cup of the batter to each well — do not overfill. Bake according to package directions. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If needed, re-line the cupcake pan and bake the remaining batter.
3. Use an electric hand mixer or the paddle attachment to beat the butter for 1 minute. Add 2 cups powdered sugar and 1 teaspoon vanilla extract and continue to beat on high speed until the frosting is smooth and fluffy, 5 to 7 minutes.
4. Transfer the frosting to a large zip-top bag, then cut off a bottom corner. Pipe the frosting on the top of each cupcake, tracing the heart shape. Pour 1 cup mini nonpareil sprinkles into a small bowl. Dip the top of each cupcake into the sprinkles.

RECIPE NOTES:
Storage: The cupcakes can be stored in an airtight container at room temperature for up to 3 days.


​2) To make the heart-shaped cupcakes, use this trick below as  instructed by Kelli Foster of the Kitchn.com

Foil Is the Secret to Making Heart-Shaped Cupcakes

To make heart-shaped cupcakes, you just need to create a little indentation in the cupcake’s shape. The baker I learned this from recommended using a marble or a ceramic pie weight, but I didn’t have either of those things on hand. So, instead of buying yet another thing, I decided to experiment, and found what was (possibly) an even better solution: aluminum foil, which rolls easily into a ball that is exactly the size you need it to be.

Here’s How to Make Heart-Shaped Cupcakes Using Foil Balls

You’ll start by tightly crumpling small pieces of foil, one for each cupcake, so they’ll give your cupcake a good indentation. The balls should be about the size of a marble and tightly packed so they don’t rise up towards the top of the muffin well. Place the cupcake liners in each well of the muffin tin. Then place one foil ball at the top of each well between the liner and the pan. This will make an indent in the top of the cupcake that resembles a heart. Spoon the batter into each liner, filling it no more than halfway. and bake the cupcakes according to the recipe instructions.
You’ll start by tightly crumpling small pieces of foil, one for each cupcake, so they’ll give your cupcake a good indentation. The balls should be about the size of a marble and tightly packed so they don’t rise up towards the top of the muffin well. Place the cupcake liners in each well of the muffin tin. Then place one foil ball at the top of each well between the liner and the pan. This will make an indent in the top of the cupcake that resembles a heart. Spoon the batter into each liner, filling it no more than halfway. and bake the cupcakes according to the recipe instructions.

Credit: Kelli Foster