Gluten-Free Valentine's Day Cupcakes

Directions

Chocolate Cupcakes

1. Preheat oven to 350°F (176°C). Spray and line 2 muffin pans (18 portions).
2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
3. Add Kinnikinnick Chocolate Cake Mix and whisk until combined.
4. Pour batter into prepared muffin tin (18 portions).
5. Bake in preheated oven for 18 - 22 minutes.

Yields 18 cupcakes or 44 mini cupcakes

Pink Buttercream Icing  

1. In medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add vanilla extract and mix until combined.
4. Add red colouring 1 - 2 drops at a time until desired colour is achieved.
5. Place pink icing in a piping bag with a star tip. Set aside. Do not refrigerate.

 Assembly 

1. Pipe a rosette on top of each cupcake by pulling the piping bag up in a circular motion starting from the outer edge towards the centre. Repeat with remaining cupcakes.
2. Decorate with optional Valentine's Day Sugar Cookies, chocolates or confetti sprinkles.  

Yields 18 Cupcakes