Updated Wed, Feb 12, 2014 5:04 pm
Feeling a little warm and fuzzy this Valentine’s Day? Want to make a little treat to show those you love how you really feel? Here are some cute ideas on how to do it.
Surprise-Inside Valentine's Cupcakes
1 pouch Betty Crocker® sugar cookie mix
1/3 cup butter, softened
3 tablespoons Gold Medal® all-purpose flour
1 box Betty Crocker® SuperMoist® red velvet cake mix
1 cup water
½ cup vegetable oil
1 jar (7 oz) marshmallow crème
1 cup butter, softened
1 to 2 tablespoons milk
3 cups powdered sugar
To make Heart Cookies: Heat oven to 375°F. In medium bowl, stir Heart Cookie ingredients until soft dough forms. Roll dough 1/4 inch thick on floured surface. Cut out at least 92 cookies with 1-inch heart-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until edges are set. Cool on cookie sheet 1 minute. Remove to cooling racks. Cool completely, about 15 minutes.
To make Cupcakes: Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Beat Cupcake ingredients in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy).
Spoon 2 level tablespoons cake batter into each of the paper baking cups. Place row of 3 heart cookies in middle of each cup, standing up in batter. Mark cup or make small cut in cup to identify front of each cupcake. Spoon 1 heaping tablespoon remaining cake batter over heart cookies in each cup, being careful not to tip cookies over.
Bake cupcakes 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely, about 1 hour.
To make Frosting: Beat marshmallow creme, 1 cup softened butter and 1 tablespoon of the milk in large bowl with electric mixer on medium speed until blended. Beat in powdered sugar. Add more milk, 1 teaspoon at a time, until fluffy and spreadable. Pipe or spread frosting on the cupcakes.
Place remaining heart cookies on tops of cupcakes with front of each cookie facing front of cupcake. (People will know which direction to cut or bite into cupcakes to see the hearts.)
Courtesy of Bettycrocker.com
Valentine’s Day Peek-A-Boo Pound Cake
2 (16 ounce) boxes Betty Crocker Pound Cake mix
1/2 cup (1 stick) unsalted butter, divided, softened
4 eggs, divided
1 1/3 cups milk, divided
red food coloring Vanilla Icing
1 1/2 cups powdered sugar
2 1/2 tablespoons milk
1 teaspoon butter, melted
1/4 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350. Coat a 9×5 inch loaf pan with cooking spray.
Prepare your first pound cake: combine 1 box of cake mix, 1/4 cup (1/2 stick) softened butter, 2 eggs, and 2/3 cup milk in a large bowl. Whisk together with an electric mixer or by hand. Add in your food coloring until you reach the desired color (I think I used 25 drops.)
Pour batter into prepared pan and bake for 8-10 minutes less than instructed on box (about 50 minutes.) Let cool, remove from pan and refrigerate for up to 4 hours. Cut cold cake into slices the thickness of your cookie cutter. Cut heart shapes from the slices. Set aside.
Prepare your second box of pound cake mix the same as the first, except omit the food coloring. Coat a 9×5 loaf pan with cooking spray and pour just barely enough batter to cover the bottom. Align your heart cut-outs down the center, keeping them tightly together. Poor the remaining batter over the heart cut-outs in the pan, making sure to cover the sides and tops. (Careful the batter doesn’t overflow.) Bake according to the directions on the box, about 1 hour. Let cool when done.
Meanwhile, prepare your icing. In a medium bowl, mix all of your ingredients together until combined and creamy. Add more powdered sugar if it appears too runny or more milk if it seems too stiff, until you reach the consistency you like.
Remove baked and cooled pound cake from pan and top with icing. Let set; cut into slices and enjoy!
Courtesy of veryculinary.com