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Recipe of the Month



24 chocolate Hershey’s Kisses or Hugs candies; 1½ stick butter; 1½ c. granulated sugar; 1/4c. unsweetened cocoa powder; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. vanilla extract; 2 large eggs; 1 c. buttermilk; 2 tbsp. liquid red food color' 2 tsp. white vinegar; 2½ c. cake flour (not self-rising); 2 bricks cream cheese; 1 stick butter; 1½ c. confectioners’ sugar; 1 tsp. vanilla extract; Garnish: heart-shaped decors Directions 1.1Heat oven to 350 degrees . You'll need 24 regular-size (2 1/2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each. 2. Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, one at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in three additions, alternating with buttermilk mixture in two additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center. 3. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely. 4. Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners' sugar and vanilla. Increase speed to high and beat until smooth and fluffy 5. Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving. this delicious treat was found at WomansDay.com

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