Red Heart Cupcakes How-To

Red Heart Cupcakes How-To
You Will Need:
- Chocolate Ganache Icing (see below)
- Whipped Cream
- Large star or shell decorating tip
- Pastry Bag
- Parchment Paper
- 7 (1 ounce) squares semisweet or bittersweet chocolate
- 1/2 cup heavy cream
- 3 tablespoons butter

1. Follow your cupcake recipe and bake cupcakes in Red Glassine Muffin Cups before baking, or slide into after baking (as shown in photo). Let cupcakes cool.

2. Make Chocolate Ganache icing while the cupcakes are baking/cooling. Melt chocolate in over double boiler over medium-low heat. Slowly add cream and butter and stir until a smooth consistency is reached. Remove from heat.

3. After the cupcakes have cooled, dip each one into the ganache and then place on parchment paper to set. Repeat with the rest of the cupcakes.

4. Once the ganache has set and just before serving, prepare your whipped cream.

5. Use a pastry bag with a large star tip and coupler and fill it with the whipped cream (buttercream icing can also be used).

6. Frost a dollop of icing on each cupcake and then promptly sprinkle with Jumbo Red Heart Quins.

7. Serve immediately.
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