Cute Valentine'S Day Cupcakes With Pink Jelly Bean Hearts

• 1/2 cup butter, coarsely chopped
• 2.5 oz white chocolate, coarsely chopped
• 1 cup granulated sugar
• 1/2 cup milk
• 1/2 cup all-purpose flour, sifted
• 1/2 cup self-rising flour, sifted
• 1 None large egg
• -1 None Italian Meringue Frosting
• 1/2 cup granulated sugar
• 1 None large egg white
• 24 None pink jelly beans, to decorate

1. Preheat oven to 325u0b0F. Line a 12-cup muffin pan with paper liners.
2. Stir butter, chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer to a medium bowl and let cool for 15 mins.
3. Whisk flour into chocolate mixture then whisk in egg. Distribute between paper liners and bake for 30 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
4. To make the fluffy frosting, combine sugar and 2 tbsp water in a small saucepan. Stir over medium heat, without boiling, until sugar is dissolved. Boil, without stirring, for 5 mins, or until syrup reaches 241u0b0F on a sugar thermometer. Remove from heat and let bubbles subside. Meanwhile, in a stand mixer, whip egg white to soft peaks. While motor is operating, add hot syrup in a thin, steady stream. Beat on high speed for 10 mins, or until thick and fluffy.
5. Spread meringue over cold cupcakes. Cut an edge from 1 end of each jelly bean. Sandwich 2 cut ends together to make a heart-shape. Position hearts on cakes before frosting sets.

butter, white chocolate, sugar, milk, allpurpose flour, flour, egg, italian meringue frosting, granulated sugar, egg white, pink jelly beans

Taken from recipes-plus.com/api/v2.0/recipes/37132 (may not work)