CUPID’S BOW CUPCAKES - SEQUINS IN THE SOUTH
Provided by SEQUINSINTHESOUTH.COM
Total Time 0S
Yield 24
Number Of Ingredients 8
Steps:
- Mix cake batter according to box’s directions. Add gel foodcoloring 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 largebowl beat together the butter, confectioners’ sugar and milk with an electricmixer. Start on low and gradually increase to high.
- Once the ingredients are well-combined and form semi-stiffpeaks, scoop into a piping bag with Wilton tip #21 attached.
- Frost each cupcake.
- Line a pan with wax paper. Knead rolling fondant untilsmooth.
- Roll 48 fondant spheres, each one about one inch in size.
- To create a heart, press the bottom two fondant spherestogether, pointing it at the end. Repeat to create 24 fondant hearts and setaside 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 eachinterval.
- Pour melted candy into a piping bag and cut out a small tipat 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 thefondant heart.
- Serve.
Nutrition Facts : Calories 301 calories, CarbohydrateContent 53 grams carbohydrates, CholesterolContent 21 milligrams cholesterol, FatContent 9 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 367 grams sodium, SugarContent 27 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
CUPID’S BOW CUPCAKES - SEQUINS IN THE SOUTH
Provided by SEQUINSINTHESOUTH.COM
Total Time 0S
Yield 24
Number Of Ingredients 8
Steps:
- Mix cake batter according to box’s directions. Add gel foodcoloring 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 largebowl beat together the butter, confectioners’ sugar and milk with an electricmixer. Start on low and gradually increase to high.
- Once the ingredients are well-combined and form semi-stiffpeaks, scoop into a piping bag with Wilton tip #21 attached.
- Frost each cupcake.
- Line a pan with wax paper. Knead rolling fondant untilsmooth.
- Roll 48 fondant spheres, each one about one inch in size.
- To create a heart, press the bottom two fondant spherestogether, pointing it at the end. Repeat to create 24 fondant hearts and setaside 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 eachinterval.
- Pour melted candy into a piping bag and cut out a small tipat 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 thefondant heart.
- Serve.
Nutrition Facts : Calories 301 calories, CarbohydrateContent 53 grams carbohydrates, CholesterolContent 21 milligrams cholesterol, FatContent 9 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 367 grams sodium, SugarContent 27 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
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