Red Velvet Sweetheart Cupcakes

Red Velvet Sweetheart Cupcakes

Your sweeties will swoon at the sight of this delightfully red & pink creation.


What you need:

Reynolds® Baking Cups (Pink Party)
1 package (18.25 ounces) red velvet cake mix
Reynolds Cut-Rite Wax Paper
1 container (16 oz.) ready-to-spread white frosting
Red food coloring
Red candy melts
Pink sugar crystals
Decorating tip: 1M

Instructions:

PREHEAT oven to 350°F. 

PLACE Reynolds Baking Cups in muffin pans; set aside. 

PREPARE cake mix following package directions for 24 cupcakes.  Spoon batter into baking cups. 

BAKE following package directions (19 to 22 minutes).  Cool.

TINT frosting pink using red food coloring.


PIPE frosting onto cupcakes with decorating tip.


SPRINKLE with sugar crystals; set aside.

MAKE hearts

  1. Line a cookie sheet with Cut-Rite Wax Paper.
  2. Melt red candy melts following package directions.
  3. Put melted candy into a zipper bag and cut off one corner with scissors.
  4. Pipe small heart shapes onto wax paper. 
    Place cookie sheet in refrigerator to harden, 10-15 minutes.
  5. Place hearts in center of cupcakes.

Reynolds Kitchens Tip: MAKE COLORED SUGAR CRYSTALS

Don't have colored sugar crystals? You can make your own!  Place white granulated sugar on Cut-Rite Wax Paper. One drop at a time, add the food coloring and use your finger tips to work it through the sugar until the color is evenly distributed. One drop color will tint 1 or 2 tablespoons sugar a pastel shade.  Too light, add more food coloring.  Too dark, add more sugar.

Reynolds Kitchens Tip: EASY CLEANUP

Use Reynolds® Cut-Rite® Wax Paper to catch excess sprinkles, chopped nuts and coconut.  Cleanup is simple and there are no sticky messy countertops when you are done.

Reynolds Kitchens Tip: MEASUREMENT

When using liquid measuring cups, always check your measurements at eye level.  Looking from the top of the cup does not give you an accurate reading.