Valentine’s Day is the perfect time to treat yourself so today we’ve teamed up with Pretty Fancy Cakes to bring you a lovely Valentine’s Day cupcake idea!
These cupid’s arrow cupcakes make a lovely treat for your other half (although personally, we think they’re too good to give away!)
Read on to find out what to do and for even more cute baking ideas, check out Pretty Fancy Cakes on Instagram!
How to make these easy Valentine’s Day cupcakes
Ingredients (for 12 cupcakes)
For the pink velvet cupcakes
- 225g butter/margarine
- 225g caster sugar
- 225g self-raising flour
- 4 medium eggs
- 1 tbsp cocoa
- 1 tsp vanilla extract or paste
- Red or pink food colouring
- 500g butter
- 500g icing sugar
- 1tsp vanilla paste
- Pink food colouring
- Pink sugar paste
- Food colouring gel in pink
- Edible glue
- Heart sprinkles
- Freeze dried raspberry pieces (optional)
- 100g white flower paste
- Trex for softening flower paste
- Pink or red cupcake cases
- 12 hole cupcake pan
- 12 Pink candy striped paper straws
- Electric hand mixer or stand mixer
- Cooling rack
- Sharp paring knife
- 2cm heart cutter
- Small paintbrush
- Small 6’’ rolling pin
- Work board and non-slip mat
- Large disposable piping bag
- Large round tipped nozzle
To make the cupcakes
1. Pre-heat the oven to 160C.
2. Line a cupcake tray with cupcake cases.
3. Cream the butter and sugar together until it’s light and creamy.
4. Combine the cocoa with the flour (sieved).
5. Add eggs two at a time and mix it until it’s all combined and creamy. Add enough pink/red colouring to create a nice bright pink.
6. Once the batter is smooth, take two dessert spoons and fill the cupcake cases until they’re two thirds full.
7. Bake for 15 minutes. You’ll know they are cooked when a skewer inserted into the middle of a cupcake comes out clean.
8. After around 10 minutes, take cupcakes out of pan and leave them to cool on a rack.
To make the love letters
1. Take a small ball of white flower paste and roll it out to 2mm thick.
2. Cut out a 2.5cm x 4cm rectangle and using a sharp knife, score two lines to resemble the paper folds.
3. Using a small amount of edible glue, stick on a sprinkle heart and leave it to dry.
To make the heart arrows
1. Combine a little flower paste with your pink sugar paste and roll it out to around 2mm thick and cut out two hearts.
2. Taking a little flower paste with a tiny dot of pink colouring, roll it out to 2mm thick and cut out one heart with your cookie cutter.
3. Then using a sharp knife, cut out the centre section of the pale pink heart and glue it to one of the hearts you prepared earlier, using a knife score a line down the centre.
4. Next flatten both ends of the striped paper straw, around 1cm from the end.
5. Apply a small amount of glue to the plain heart and place the flattened straw end onto the centre. Apply the other heart on top and glue around the edge. Be careful not to glue the straw as you will need to remove the heart later on.
6. Next take the soft pink icing and roll it out to 2mm thick. Then cut out two small rectangles (3cm x 2cm) and take the flattened end of the straw and lay in the centre of one of the rectangles. Glue the other one on top and taking sharp knife, cut two corners from the base and a triangle from the other end to create a feather effect. Next, snip small incisions along the edge and frill apart with your fingers.
7. Leave to dry.
Adding the finishing touches
1. While the cupcakes are cooling, prepare the butter cream by combining room temperature butter with the icing sugar until you reach a smooth creamy consistency. Add a tiny amount of pink colouring to achieve a pale pink shade and always add less to start with as you can always add more.
2. Taking a sharp knife, create a small cross on around 5mm from the bottom of the cupcake case. Then insert a skewer into the whole and push it through the cupcake at an angle so that the top of the skewer comes out at the top of the cupcake.
3. Take the arrows that you prepared earlier, remove the heart decoration and insert the paper straw into the hole you have already created. Make sure that the heart is towards the bottom of the cupcake.
4. Add on the heart back onto the end of the straw.
5. Snip the end of the piping bag and insert the nozzle. Then use a spatula to fill the piping bag, twisting the top of the bag to stop any butter cream from escaping.
6. Hold the piping bag around 2cm from the top of the cupcake and apply pressure to the bag to create a rounded swirl.
7. Sprinkle on a few heart sprinkles and raspberry bits.
8. Sit your love letter on the top and voilà, your cupid’s arrow cupcake is ready!
Another big thank you to Faye from Pretty Fancy Cakes for making these gorgeous cupid’s arrow cupcakes! Tag @partydelightsuk and @prettyfancycakes on Instagram if you have a go at making them and stay on our blog if you’d like to see even more baking and party food ideas!
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