Preheat oven according to temperature recommended on package. If you need to use two racks in your oven, adjust to divide the oven into thirds for even baking.
Prepare cake mix according to package directions. Place paper or foil liners in a heart-shaped or standard muffin tin. Fill cups half full of batter. (If using a standard tin, tuck a 1/2-inch foil ball or a marble between the liner and the cup to form a heart shape.) Bake according to package directions for cupcakes. Do not overbake. Cool for 10 minute in the pan, then remove from pans and put on wire racks to cool completely.
Frosting: Cream butter and shortening in a small mixing bowl. Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating well after each addition. Beat in milk until light and fluffy.
Divide frosting into fourths in four separate bowls. Leave one bowl untinted. Add food coloring to the other three bowls stir until well blended.
Frost cupcakes: Pipe untinted frosting around edges, use tinted in the center, and decorate tops with Valentine phrases.
Yield: 28 cupcakes.
Contributor: Wayne Gregory
main desert recipes page more cupcake recipes how to make cupcakes