Recipes

Cupid’s Arrow Cupcakes

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If you’re looking for a fun, unique idea for a special Valentine’s Day treat, you’ve got to try to these Cupid’s Bow Cupcakes! This recipe will show you how to transform your favorite cupcake (from scratch or from a boxed mix) using an adorable “Cupid’s Arrow” theme. The Cupid’s arrow is made from pretzel with a pink chocolate quiver.  Of course, the arrow is pointed directly at the cupcake and ends in a fondant heart (just one of the reasons we know you’ll fall in love with them!)

cupcakes for Valentine's Day

 

For the cupcakes:

The main focus of this particular cupcake is the decoration, so use your favorite recipe for the actual cake part. You can make it from scratch or use a boxed mix. Both work well! However,  pink cake is really ideal here. It is Valentine’s Day, after all!

To make your cake pink, you can either choose to make strawberry cake or vanilla cake plus 1/4 tsp pink gel food coloring.   When the batter is done, place cake liners in your muffin tin and fill each one up about halfway with batter.

Bake the cupcakes according to the recipe (or box mix) you’ve selected. Once they’ve baked, allow them to cool. Meanwhile, you can start working on some of the decorations!

For the Buttercream Frosting

While the cupcakes cool, prepare the buttercream. In a large bowl, beat together butter, confectioners’ sugar and milk with an electric mixer. Start on low and gradually increase to high. Once the ingredients are well-combined and form semi-stiff peaks, scoop the buttercream frosting into a piping bag with Wilton tip #21 attached.

Pipe the frosting onto each one in a swirl.

For the Fondant Hearts

Next, you’ll make the decoration for the cupcake, starting with the fondant hearts. Line a pan with wax paper, and knead the rolling fondant until smooth. Roll the fondant into 24 fondant spheres, about one inch in size each.

Next, create a heart by pressing two fondant spheres together so that the bottom parts of them create a point (a heart shape). Repeat this process to create 12 fondant hearts. Set these aside on the wax-paper lined pan. Leave some room on the pan for the next step

For the Arrow

Take 12 pretzel sticks and place them on the wax- lined pan. In a small bowl, microwave your pink candy melts in 30 second intervals, stirring between each interval until it’s smooth.

When the pink candy is melted and smooth, pour it into  a piping bag and cut out a small tip at the end. Over each pretzel stick, pipe out the melted pink chocolate into 2 V shapes. Allow this to set for about 20 minutes, until it’s hard.

Assembly

To put it all together, gently insert one pretzel stick “arrow” into each cupcake, with the V pointed upwards.

Place a fondant heart at the end of it, directly on top of the frosting.

And voila! Recipients of these sweet Cupid’s Arrow Cupcakes will find that their hearts are full of love!

 

Print
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Cupid’s Arrow Cupcakes

  • Author: Trish Corlew
  • Yield: 12 Decorated Cupcakes 1x

Description

Looking for a fun treat to make for Valentine’s Day? We know you’ll fall in love with these delicious Cupid’s Arrow Cupcakes! Use your favorite cupcake recipe for the basic cakes and follow our instructions to transform them into a Cupid-themed delights!


Scale

Ingredients

White cake mix + ingredients to make them**

¼ tsp pink gel food coloring

**Most cake mixes yield a total of 24 cupcakes. For this recipe, half the recipe/ingredients to bake 12 cupcakes

For the buttercream:

½ cup softened unsalted butter

2 cups confectioners’ sugar

1 tbsp milk

For the decorations:

12 small pretzel sticks

½ cup pink candy melts

45 oz. red rolling fondant

Pour melted candy into a piping bag and cut out a small tip at the end.

Frost out 2 V-shapes on each pretzel stick. Allow to set, about 20 minutes.

Insert one pretzel stick into each cupcake, followed by the fondant heart.

Serve and enjoy!


Instructions

Mix cake batter according to box’s directions. Add gel food coloring and mix until batter is completely tinted.

Scoop into a muffin tin, lined with paper liners and bake according to the package’s directions.

Allow to cool completely before baking.

While the cupcakes cool, prepare the buttercream: in a large bowl, beat together butter, confectioners’ sugar and milk with an electric mixer. Start on low and gradually increase to high.

Once the ingredients are well-combined and form semi-stiff peaks, scoop into a piping bag with Wilton tip #21 attached.

Frost each cupcake.

Line a pan with wax paper. Knead rolling fondant until smooth.

Roll 24 fondant spheres, about one inch in size each.

To create a heart, press the bottom two fondant spheres together, pointing it at the end. Repeat to create 12 fondant hearts and set aside on half of the wax-paper-lined pan.

Line up 12 pretzel sticks on lined pan. In a small bowl, microwave pink candy melts in 30 second intervals, stirring between each interval.

Pour melted candy into a piping bag and cut out a small tip at the end.

Frost out 2 V-shapes on each pretzel stick. Allow to set, about 20 minutes.

Insert one pretzel stick into each cupcake, followed by the fondant heart.

Serve and enjoy!


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