1/4 pound Unsalted butter at room temperature (1stick)
8 ounces softened cream cheese (1 package)
1 lbs Confectioners' Sugar (4 cups)
1 tsp. Vanilla or Vanilla Bean to taste
Preheat oven to 325 degrees.
Prepare Red Velvet Mix according to the directions.
Sprinkle a little bit of esspresso powder or instant coffee grounds into each heart shaped cavity before pouring in the cake batter.
Fill each heart shaped mold half full of batter. Approximately 1.5 oz.
Bake for 10 to 12 minutes.
Remove cupcakes from oven and allow to cool on a cooling rack for 15 minutes before removing them from the silicone mold.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment. Beat the cream cheese, butter, and vanilla together on medium speed for about 2 minutes. Slowly add the confectioners' sugar and beat until smooooooth.
Fill your pastry bag (using an Open Circle decorating tip or polycarbonate tube) with the cream cheese frosting.
Cut, tort or trim each heart in to 2 or 3 layers depending on your preference.
Pipe small or medium sized dots of cream cheese frosting on top of each layer.
Stack 2, 3 or 4 layers high and garnish with stawberry slices!