From PILLSBURY BAKING
Makes 24 cupcakes
Strawberry jam isn’t just for toast…it’s the star attraction ins these delicious cupcakes topped with chocolate hearts.
1 box PILLSBURY Moist Supreme Yellow Cake Mix
Additional ingredients per package instructions
1 tub PILLSBURY Creamy Supreme White Frosting
1/2 cup strained strawberry jam
1 cup powdered sugar
7 to10 drops red food coloring
1 cup chocolate chips
Piping bag and open star tip
1.Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.
2.In a large bowl, beat 1 box cake mix, water, eggs, and oil per package instructions.
3.Pour batter into cupcake pan; fill each cupcake liner halfway for 24 cupcakes. Bake for 19 to 23 minutes per package instructions.
4.Melt chocolate chips. On a sheet pan covered in wax paper, use a spoon to draw a heart (similar to writing a “V”). Repeat until you have 24 hearts. Let chocolate set.
5.Beat together frosting, powdered sugar, jam, and food coloring until fully combined. Place an open star tip into a piping bag (or plastic storage bag) and fill with frosting. Pipe a swirl on top of each cupcake. Top with chocolate heart.
Find this recipe and more holiday treats at pillsburybaking.com