Red Velvet Heart Directions:
Preheat oven to 350 degrees.
Grease 9x13 baking pan with butter or Bake Easy spray.
Combine red velvet cake mix, eggs, oil, water and pudding in electric mixer. Mix about 2 minutes.
Pour batter into greased pan and bake for 25-35 minutes.
Allow cake to cool. Loosen sides with spatula and remove cake. Using a cake cutter or large serrated knife to cut crown off of cake.
Using heart cookie cutter, cut hearts. Makes approximately 30-35 hearts, depending on size of cookie cutter. Set aside.
Vanilla Cupcake Directions:
Line muffin pans with paper liners.
Combine vanilla cake mix, eggs, oil, water and pudding in electric mixer. Mix about 2 minutes.
Using cookie scoop, scoop 3/4-1 scoop fill of cake batter into each liner.
Place one heart vertically down into each batter filled cupcake liner. Face each heart the same direction. Remember which direction!
Top off each cupcake/red velvet heart with a bit more batter. It won't look pretty, but it will when they're decorated!
Bake for 16-19 minutes or until a toothpick inserted comes out clean. Pull out of oven and remember which direction your hearts inside are facing!
Allow cupcakes to cool completely.
Cupcake Decorating Directions:
Make one batch Buttercream icing (recipe card below)
Fill disposable decorating bag fitted with 1M tip
Starting on the outer edge and holding the decorating bag in an upright position, begin swirling icing around the cupcake working your way to the center while applying even pressure.
Top cupcake with candy heart (or topper of choice) to mark the correct cutting spot (you want to make sure you cut the cupcake in the correct spot or it won't appear as a heart, rather than a red velvet blob).
Enjoy!