Little Lemon Cakes With Cream Cheese Frosting, Chocolate Hearts And Strawberries

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   1. Melt chocolate using a double boiler. Drizzle the chocolate in the shape of a heart onto a piece of parchment paper. Put in the refrigerator to harden.

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   2. Make the cake batter according to directions (use either your favorite recipe or a store-bought mix) and pour the batter into a cupcake pan lined with paper cups or use your favorite molds. (I used a pan that made 6 heart-shaped cakes.) After your cakes are baked, set them aside to cool completely.

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   3. To make the cream cheese frosting, cream together cream cheese, honey and vanilla extract. Put in the refrigerator to cool.

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   4. Wash the strawberries, pat dry and cut them in half lengthwise, from top to bottom. Then cut a triangle at the top of each half to form the berry into a heart.

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   5. To assemble, frost the cupcakes with cream cheese frosting in a thin flat layer. Add a dollop of frosting to the top of each cake. I did not want them exactly in the center, so I put the dollop a bit to the left and above the center.

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   6. Carefully place the bottom tip of the (cold/hardened) chocolate heart into the dollop of frosting so the heart stands up. Do this carefully so you do not break the fragile chocolate hearts.

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   7. Place one of the strawberry halves near the base of the chocolate heart. If desired, you can add/pipe additional frosting around the perimiter of the cakes.

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   8. Be sure to serve on a pretty plate!

* Per serving · 4 servings · Values may vary.