- 4 yogurt coated pretzel twists
- 1 tbsp (15 mL) coarse red sugar
- 4 Kimberley’s Bakeshoppe Triple Chocolate Cupcakes
- Brush pretzel twist lightly with water. Dip in red sugar to coat thoroughly. Let set until dry.
- Place pretzel on top of cupcake to resemble a heart, pressing lightly into frosting to secure.
- Use Red Velvet Cupcakes in place of the Triple Chocolate for another great look and taste.