CAKE FROM THE HEART RECIPES

Steps:

• Preheat oven to 350 degrees and line a 9x13 baking dish with parchment paper.
• Cream butter and sugar together in your mixer until light and fluffy. Add in eggs one at a time, add vanilla.
• Sift together flour, baking powder, salt and cinnamon.
• Add flour mixture and sour cream, alternating, starting and ending with flour. Mixing just until each addition is incorporated into batter.
• Spread batter into prepared pan.
• Peel, core and slice apples into thin slices (about 16 slices per apple) place apples in a single layer across top of batter.
• Combine sugar and cinnamon for topping. Sprinkle over top of apple layer.
• Bake for 40 minutes, or until toothpick inserted in center comes out clean.
• Remove cake from oven and let cool 30 minutes.
• Prepare glaze: combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle over top of cake. Serve cake still warm or can be served cooled.
• Store in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
• In medium microwavable bowl, microwave white baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips are melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost cupcakes, or pipe frosting on cupcakes.
• Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 heart shapes on waxed paper. Refrigerate 10 minutes to set chocolate. Garnish each cupcake with a chocolate heart. Store loosely covered.