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Heart Swirled Cupcakes
in Diana's Recipe Book
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|Servings: Makes 24 cupcakes|
1 box (18-1/2 ounces) pudding-in-the-mix cake mix, any flavor
1-1/4 cups water
1/4 cup oil
1 container (16 ounces) vanilla frosting
1 tube (4-1/4 ounces) red decorating icing
Decorating tips to fit tube of icing
Preheat oven to 350°F. Grease or paper-line 24 (2-1/2-inch) muffin cups.
Prepare cake mix according to package directions with water, eggs and oil. Spoon batter into prepared pans, filling each 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans 20 minutes. Remove to wire rack and cool completely.
Spread 1-1/2 to 2 tablespoons frosting over each cupcake. Fit round tip onto tube of icing. Squeeze 4 to 5 dots icing over each cupcake. Swirl toothpick through icing and frosting in continuous motion to make marbleized pattern or heart shapes.
Makes 24 cupcakes.
|Date: January 8, 2003|