Ahh, l’amour. Valentine’s Day. Do you pour your heart into it- purchasing cards, candy, and flowers for those dear to your heart? Or do you believe it to be just another over-rated scam of a holiday? Regardless, I’m pretty sure you love the treats that come with it. Don’t you?
Don’t liiiieee…. yeaa, you do. Everyone does.
Anywho, we went with some funfetti cupcakes and red velvet hearts baked inside. Then, with the leftover hearts (there were so many!) we made some petit fours covered in
white pink chocolate. Jess took them to work with her for V-Day, and they were quite the hit. Here’s how it’s done…
What You’ll Need (makes about 22 cupcakes):
- 1 box of funfetti cake mix
- 1 box of red velvet cake mix
- eggs and oil (see back of boxes for quantity)
- 1 container of white vanilla frosting
- 12 oz of white chocolate (about 3 large bars)
- red food coloring
- ice cream scooper
- wax paper
- baking sheets
- cupcake trays
Preheat the oven and get started on the red velvet cake. Prepare according to the directions on the box. Once all the ingredients are combined, line a shallow sheet pan with wax paper and pour the batter in. Bake for 5-7 minutes less than the directions say. You’re going to have to put them back in, and don’t want dry cupcakes for Valentine’s Day.
When they’re done, take them out of the oven. Carefully lift the wax paper to take the cake out of the pan and place it onto a cutting board. Pop it into the fridge to expedite the cooling process.
Once the cake is completely cooled, use a 2″ heart-shaped cookie cutter (we got ours from Sur La Table) to cut little hearts. Set aside.
Prepare the funfetti cake batter according to the directions on the box. You may need to adjust the oven temperature.
Line your cupcake tins with liners and use a small/medium ice cream scooper to scoop equal amounts of funfetti batter into the cups. Take the hearts and place them into the center of the batter, and push down gently so that they are down as far as they can go.
Put the cupcakes into the oven for as long as the box tells you to do so.
Hint: Don’t worry if the hearts stick up out of the cupcakes when they’re cooking. Frosting will cover it up and it will look great.
Pull the cakes out of the oven and allow to cool thoroughly before frosting. You may place them into the fridge to speed things up.
Once they’re cooled, frost them as you like! We used plain white and pink vanilla frosting, melted white chocolate dyed pink with food coloring, and some left over red velvet hearts on top.
For 5 million Petit Fours:
This is unbelievably easy… you’ve been warned…
Melt the white chocolate by putting it into the microwave on 30 second intervals until smooth. Use a spatula to mix it between each interval.
Use red food coloring to dye the chocolate pink. Start with a few drops at a time, and add slowly while mixing to achieve desired color.
Sandwich 2 hearts together with some frosting. Roll the sandwiched hearts into the melted pink chocolate. Decorate with sprinkles, if desired. Set on wax paper and pop it into the fridge to cool.
Serve and enjoy! See? Told you that you liked Valentine’s desserts. Love ya!