Oh So Heavenly Heart Cupcakes

These cupcakes are so adorable they truly make me feel like I’m back at a middle school Valentines Day dance..only that Martha Stewart is the caterer. Here’s a snazzy way to take a potentially bland cake like angel food and make it live up to it’s lofty name.

Oh So Heavenly Heart Cupcakes

1 box of your favorite angel food cake mix
1 tsp of almond extract
1 package or Tofutti vegan cream cheese or regular low fat cream cheese, depending on your preference

Icing..
1 cup of frozen fat free whipped topping
1/2 cup of confectioners sugar
2/3 cup of strawberry jam warmed

And 12 strawberries cut in half

Heat the oven to 350 degrees F. Make the angel food cake mix according to package directions, adding your almond extract. Pour batter evenly amongst your two tray of 12 individually lined cupcake molds and bake for 20 mins or until done. Let them cool COMPLETELY.

Now, if you have a cupcake plunger you fill your cupcakes with strawberry jam by plunging into the center ofnthe cupcake, scooping the jam in and then replacing the removed cupcake top. Then, mix on low speed with an electric mixer, combine the Tofutti or cream cheese, your whipped topping and confectioners sugar. Pipe the mixture into a heart shape on top of every cupcake and then fill the center with strawberry jam. Voila!

And now you can really tell them to ‘eat their heart out’ :)