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Red Velvet & Vanilla Heart Inside Cupcakes

Equipment

  • Cupcake Scoop
  • Cupcake Pan
  • cupcake liners
  • Wilton 1M decorating tip
  • Disposable Decorating Bag
  • Mini Heart Cookie Cutter
  • 9x13 Baking Pan
  • Bake Easy Non-Stick Spray
  • Cake Leveler or serrated knife
  • One Batch Buttercream Icing (recipe below)

Ingredients

  • Ingredients for Vanilla Cupcakes:
  • 1 box Vanilla cake mix I prefer Duncan Hines
  • 4 eggs
  • 1 box vanilla jello
  • 1/3 cup vegetable oil
  • 1 cup water
  • Ingredients for Red Velvet hearts:
  • 1 box Red Velvet cake mix I prefer Duncan Hines
  • 4 eggs
  • 1 box chocolate pudding
  • 1/3 cup vegetable oil
  • 1 cup water

Instructions

  • 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!