Cupids Cupcake Recipe

Cupid Cupcake

Cupid Springerle Cookie Mold creates the fondant covered cupcake imprint




118.25 ounce package white cake mix

13 ounce package instant vanilla pudding mix

3– egg whites

11/3 cup water

1/3– cup vegetable oil

1– teaspoon vanilla or extract of choice

1 container Vanilla Buttercream frosting-purchased

1 pound white fondant- tested Fondarific*

¼ cup confectioner’s sugar for rolling fondant

¼ teaspoon peppermint extract

Pink food coloring color paste or gel

Cupid heart-shaped cookie mold*

2– inch round cookie cutter


  1. Preheat oven to 350.  Line cupcake pan with liners. Set aside.
  2. In large mixing bowl, add cake mix, pudding mix, egg whites, water, oil, and flavoring.
  3. Beat on medium speed for 2 minutes, be sure to scrape down sides and bottom of mixing bowl.  Pour batter into cupcake liners filling ½ full.
  4. Bake at 350 for 20-25 minutes or until cake tester comes out clean.  Remove from oven and let cool.

To Frost and Decorate: Lightly frost cakes butter cream frosting.  Knead fondant until soft and pliable, add pink food coloring, knead until blended.  On confectioner sugar coated surface, roll out fondant ¼ inch thick.

Gently brush cookie mold with confectioner’s sugar, press cookie mold onto fondant using straight up and down motion.  Cut a 2- inch circle around the cupid heart imprint. Repeat for all cupcakes. Place rounds on top of cupcakes.


Tips:  Knead the fondant until soft and smooth with a little bit of confectioners sugar.  Roll thinly and press with cookie mold.

The mold is a springerlie mold from fancy flours.  Simple to use, dust the inside of the mold with a light dusting of confectioners sugar and follow instructions.