<http://schema.org/recipeInstructions>
" Heat oven to 350\u00B0F. You&amp;#039;ll need 24 regular-size (2 1/2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each. Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, one at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in three additions, alternating with buttermilk mixture in two additions, beating just until blended. Spoon a scant 1&amp;amp;#8260;4 cup batter over candy in each cup, keeping candy in center. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely. Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners&amp;#039; sugar and vanilla. Increase speed to high and beat until smooth and fluffy. Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10572/red-velvet-cupcakes-122017/>