Cupid's Bow Cupcakes
NEED MORE INFO? Scan the QR code to go to the online recipe.
Servings: 24
Calories: 299kcal
Ingredients
- 1 box White cake mix plus ingredients listed on box to make them
- ½ teaspoon pink gel food coloring
- 1 cup softened unsalted butter
- 4 cups confectioners’ sugar
- 2 tablespoon milk
- 24 small pretzel sticks
- 1 cup pink candy melts
- 10 ounces red rolling fondant
Instructions
- Mix cake batter according to box’s directions. Add gel food coloring and mix until batter is completely tinted.
- Line two muffin pans with cupcake liners and fill each cup ⅔ full. Baked according to package directions.
- Set cupcakes aside to cool completely.
- While the cupcakes cool, prepare the buttercream. In a large bowl beat together the 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 48 fondant spheres, each one about one inch in size.
- To create a heart, press the bottom two fondant spheres together, pointing it at the end. Repeat to create 24 fondant hearts and set aside on half of the wax-paper-lined pan.
- Line up 24 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.
Nutrition
Calories: 299kcal | Carbohydrates: 49g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 184mg | Potassium: 23mg | Fiber: 1g | Sugar: 39g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg