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 2/3 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.