Name: Valentine Cute Cupid Cupcakes
Prep time: 15 min
Cook time: PT-480202H52M18S
Total time: 1 h
Cuisine: American
Ingredients: Cupcake Batter; 1-18.25 ounce package white cake mix; 1-3 ounce package instant white chocolate pudding mix; 3- egg whites, room temperature; 1-1/3 cup water; 1/3- cup vegetable oil; 1- teaspoon vanilla or extract of choice; 1-2 drops white food gel- optional; 1/2 cup water; 1/2 cup sugar; 2 teaspoons pure vanilla extract or flavor of choice; Frosting and Garnish; 1 container Vanilla Buttercream frosting-purchased; 1 pound white fondant- tested Fondarific*; ¼ cup confectioner’s sugar for rolling fondant; ¼ teaspoon vanilla or peppermint extract; Pink food coloring color paste or gel; Cupid heart-shaped cookie mold*; 2- inch round cookie cutter

Valentine Cute Cupid Cupcakes

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Cupid cupcakes feature white cake mix, vanilla buttercream frosting and pink fondant. A wooden cupid design cookie mold, creates the pressed cupid on the cupcake. A separate round cookie cutter cuts around the heart design then placed on top of the buttercream frosted cupcakes.

Author: Liz Bushong
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 60 minutes
Yield: 24 cupcakes 1x
Category: Dessert
Method: Baking & Decorating
Cuisine: American

Ingredients

Units Scale

Cupcake Batter

1–18.25 ounce package white cake mix

1–3 ounce package instant white chocolate pudding mix

3– egg whites, room temperature

1–1/3 cup water

1/3– cup vegetable oil

1– teaspoon vanilla or extract of choice

1–2 drops white food gel- optional

Vanilla Cupcake Syrup

1/2 cup water

1/2 cup sugar

2 teaspoons pure vanilla extract or flavor of choice

Frosting and Garnish

1 container Vanilla Buttercream frosting-purchased

1 pound white fondant- tested Fondarific*

1/4 cup confectioner’s sugar for rolling fondant

1/4 teaspoon vanilla or peppermint extract

Pink food coloring color paste or gel

Cupid heart-shaped cookie mold*

2– inch round cookie cutter

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Instructions

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.

5. Mix together water and sugar in microwave safe dish, microwave at 30 second intervals until sugar is dissolved. Add vanilla extract or flavoring of choice, stir, then brush this mixture over the top of the warm cupcakes. Place cupcakes in freezer to 15 minutes before frosting.Frost & Decorate

Frosting & Decorating Cupcakes

Lightly frost cakes butter cream frosting. Skim coat, just enough for fondant to stick to top of cupcake.
Wearing gloves knead fondant until soft and pliable, add pink food coloring, knead until blended. On confectioner sugar coated surface, roll out fondant ¼ inch thick with fondant roller or confectioner coated rolling pin.
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.

Supplies Needed:

· cookie mold- www.houseonthehill.com or www.fancyflours.com

· Fondant- Fondarific, www.fondarific.com

· Cupcake wrappers- Hobby Lobby or online

Notes

* If you decide not to use fondant, just pipe the cupcakes with buttercream frosting, Purchase two cans or make home made buttercream. Pipe cupcakes with tip # 1 M or favorite decorating tip. Cupcakes are very moist and tender, freezing them before frosting will yield easier application.

*You can use any fondant, I just like fonderific or satin ice. Both have great flavors.

Find it online: https://lizbushong.com/valentine-cute-cupid-cupcakes/