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HERSHEY’S CHIPITS Hearts Vanilla Buttermilk Cupcakes

HERSHEY’S CHIPITS Hearts Vanilla Buttermilk Cupcakes

Ingredients

1 1/4 cupscake flour (reserve 1 tbsp/15 mL; set aside to dust Hearts in) (300 mL)
1 tspbaking powder (5 mL)
1/2 tspbaking soda (2 mL)
1/2 tspsalt (2 mL)
1/4 cupunsalted butter, softened (50 mL)
3/4 cupsugar (175 mL)
2 eggs
1 1/2 tspvanilla extract (7 mL)
1/4 tspalmond extract (1 mL)
3/4 cupbuttermilk (175 mL)
1 1/4 cupHERSHEY’S CHIPITS Hearts (plus second bag for decorating) (200 g)

Directions

    1. Preheat
    the oven to 350°F (180°C). Line cupcake pan with 12 paper liners.

    2. Combine first four dry ingredients listed; set aside.

    3. Using an electric mixer, beat butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition for about 1 minute. Add the vanilla and almond extracts.

    4. With the mixer on low speed add 1/3 of the dry ingredients, then add ½ of the buttermilk. Alternate additions of flour and buttermilk, beating 1 to 2 minutes after each addition until fluffy.

    5. Place HERSHEY’S CHPITS Hearts in a separate bowl, lightly dust Hearts with reserved tablespoon of flour, gently stir into batter. Pour batter into cups, filling 2/3 full.

    6. Bake for 20-25 minutes until golden brown. Allow to cool for a few minutes before removing from the pan. Frost with your preferred icing once completely cool. Decorate as desired with additional HERSHEY’S CHIPITS Hearts.

    Makes 12 cupcakes.
CHIPITS Chewy Milk Chocolate Cookies made with CHIPITS Milk Chocolate Chips

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