With an elegant icing swirl and rich chocolate curls, these cupcakes are your cue to celebrate. The flavor thrills continue when guests are surprised by a red velvet and white combo cupcake, made with our Two-Tone Cupcake Set.
Make cupcakes. Prepare white and red velvet batter following recipe directions.
Place two-tone insert in baking cup-lined muffin pan. Use a cut disposable decorating bag to fill center ring of insert 2/3 full with white batter. Use a cut disposable decorating bag to fill outer ring of insert 2/3 full with red velvet batter. Remove insert and repeat until all cavities are filled. Remove insert. Bake and cool cupcakes.
Make candy curls. Melt 14 oz. dark cocoa Candy Melts candy according to package directions. Add 2 tablespoons shortening. Pour melted mixture into mini loaf pan cavities, 1 in. thick. Refrigerate until firm; unmold. When candy comes to room temperature, run vegetable peeler across narrow edge of candy to make curls.
Decorate cupcakes. Prepare buttercream icing following recipe directions. Use tip 1M and white icing to pipe a swirl on top of cupcakes. Position candy curls on cupcakes.