Cupcakes
Love Bug Cupcakes
Need a sweet idea for a Valentine's Day treat to make the people in your life feel extra-special? Grab your little ones and make this Love Bug Cupcakes recipe! Decorate them with pink, white and red frosting, then top with HERSHEY'S KISSES Candies and JOLLY RANCHER Heart Shaped Lollipops. Get creative and decorate your love bugs however you please, with whatever sweets you have on hand! Best of all, these Love Bug Cupcakes are kid-friendly and great for classroom parties.
For more Valentine's Day kitchen inspiration, discover more Valentine's Day Dessert Recipes to Adore.
Ingredients & Directions
- Yields:
- 30 cupcakes
- Prep:
- 1 Hr. 10 Min.
- Bake:
- 20 Min.
- Total:
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
HERSHEY'S Milk Chocolate Hearts or REESE'S Peanut Butter Filled Hearts
-
JOLLY RANCHER Heart-Shaped Lollipops
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1 canready-to-spread vanilla frosting or your favorite homemade frosting (about 16 oz)
-
HERSHEY'S Red Velvet Cupcakes
-
1/2 cupbutter or margarine, (1 stick) softened
-
1-1/2 cupssugar
-
2eggs
-
1 tspvanilla extract
-
1 cupbuttermilk or sour milk*
-
2 Tbspsred food color (one 1 oz bottle)
-
2 cupsall-purpose flour
-
1/3 cup
-
1 tspsalt
-
1-1/2 tspbaking soda
-
1 Tbspwhite vinegar
READY TO MAKE THIS?
You'll Need
2-1/2 Inch Muffin Cup Tin
Muffin Cups
Oven
Mixing Bowl
Mixer
Wire Rack
Bowls
Pastry Bag with Tip
Directions
Tip
To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
HERSHEY'S Red Velvet Cupcakes:
- Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
- Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Fill muffin cups about 1/2 full with batter.
- Bake about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack. Frost as desired.
Royal Icing: Stir together 2-1/4 cups powdered sugar, 3 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some icing garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency). About 1 cup icing.
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Nutrition FactsServings Per Container 30 servingsServing size 1 cupcake (60g)Amount per servingCalories190% Daily Value*Total Fat 6g 8%Saturated Fat 3g 15%Trans Fat 0gCholesterol 25mg 8%Sodium 220mg 10%Total Carbohydrates 36g 13%Dietary Fiber 0g 0%Total Sugars 28gIncludes 27g Added Sugar 54%Protein 2gVitamin D 0 0%Calcium 12mg 0%Iron 1mg 6%Potassium 24mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
