If candy isn't your thing and chocolate makes you palpitate uncomfortably, these yummy cupcakes just might be your V Day saving grace.
Oh, they taste really wonderful, too.
White Chocolate Cherry Chip Cupcakes
Makes 24 cupcakes
1 box white cake mix
1 small jar maraschino cherries, drained
8 oz white chocolate chips
24 cupcake liners
16 oz vanilla frosting at room temperature
3 oz candy melts, red
1 quart Ziplock bag
Assorted sprinkles, sugars, and decorating candy
Pre-heat the oven to 350 degrees.
Prepare cake mix according to package directions. After cake mix and wet ingredients have been fully incorporated, set bowl aside.
Roughly chop drained maraschino cherries.
Add cherries and white chocolate chips to cake batter.
Line a standard cupcake tin with paper liners, and fill with cake mix until 2/3 full. Bake for 11 - 13 minutes or until golden brown.
All cupcakes to cool in tin for 2 minutes before removing them and letting them finish cooling on a wire rack. Or the counter top; whatever works for you!
While the cupcakes are cooling, place candy melts in the Ziplock bag. On defrost setting, melt the candy melts in 30 second intervals. Between intervals, rub the bag between your hands to smooth the candy melts. Once smooth, snip a tiny corner off the bag. Using even pressure, draw hearts on a sheet of wax paper using the candy melt. Make more than you'll need as inevitably, one (or more) may break during the decorating process. Allow to set completely.
Once cupcakes are completely cooled, open frosting and stir with spoon. Using an angled spatula, smooth one tablespoon of frosting outward from the center of the cupcake with even motions until the frosting up to but not over the cupcake liner.
Decorate cupcakes while frosting is still moist to ensure sprinkles, sugar and candies adhere. When you've decorated your cupcakes to their fullest potential, gently remove one candy melt heart from the wax paper and press carefully into the middle of the frosted cupcake.