2 Ingredient Strawberry Fudge & Neapolitan Valentine Cupcakes

I hosted a 31 Party this weekend which gave me the opportunity to make some super yummy and simple Valentines Goodies-2 ingredient Strawberry Fudge and Neapolitan Valentine Cupcakes. I found both recipes on Pinterest and they were both a huge success. I loved that they were quick and easy. They turned out so pretty and so very tasty.

Bake some for your child's Valentines party at school or for your family to share as you celebrate how much you love one another. And, remember that your Heavenly Father is Crazy, Head over Heels, Lavishly in Love with you-His AGAPE love far outpasses any other love!

Blessings to you my dear friends!!

Ephesians 3:18
"And may you have the power to understand, as all God’s people should, how wide, how long, how high, and how deep his love is."

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2 Ingredient Strawberry Fudge

Ingredients:
1 (16 oz) can of strawberry frosting
1 12 oz bag of white chocolate chips

Directions:
1.Prepare a 9x9 pan by spray lightly with cooking spray.
2.Over a double boiler, or in the microwave, melt your white chocolate chips. (I microwaved them for 1 minute and stirred at 30 seconds).
3.When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4.Spread in your prepared pan and place in fridge to set for 30 minutes.
5.Cut into squares to serve. Sprinkle with Valentine Sprinkles.

Notes
Store in an airtight container for up to a week.
~~~

Valentine Neapolitan Cupcakes
Source: Inspired by {Heart}2 Stamp and AllRecipes

Ingredients:
• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup vegetable oil (you could also use canola oil)
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix (or any flavor you want)
• 2 tablespoons vegetable oil (you could also use canola oil)
• 1 1/3 cups water
• 3 egg whites

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
I topped the cupcakes with my go-to Wilton icing recipe and chocolate sprinkles.

WILTON WHITE ICING
(Yield: 3 cups-enough to frost 24 cupcakes)
Ingredients:
1/2 teaspoon Clear Vanilla Extract
1/2 teaspoon Almond Extract
4 tablespoons water
1 cup solid vegetable shortening (Crisco)-
I use the Crisco Sticks (1 stick per recipe)
1 lb. sifted confectioners' sugar (approximately 4 cups)
Directions:
Sift confectioners' sugar in a large mixing bowl. Set aside. Cream shortening, flavorings, and water. Gradually add sifted dry ingredients and mix on medium speed with your mixer until all ingredients have been thoroughly mixed together Blend an additional minute or so, until creamy. Fill a Decorators Bag with the icing and fit with whatever tip you like to decorate. Pipe Frosting onto tops of cupcakes in pretty patterns or designs.