Cupids Arrow Cupcakes
These little cupcakes are just adorable – who could possibly resist falling in love with them? Rich chocolate cake is topped with fluffy pink buttercream flavoured with Sugar and Crumbs Coconut Natural Flavoured Icing Sugar (or any flavour of your choice). The effect is completed with sugar pearls and a cocktail stick arrow through the middle.
Obviously you need a heart-shaped bun tin for the full effect here but if you don’t have one, you could simply make round buns and decorate with the buttercream in a heart shape.
- Prep Time : 40 minutes
- Cook Time : 18 minutes
- Yield : 24
- For the Cupcakes:
- Margarine - 80g (2 3/4 oz)
- Eggs - 2
- Caster Sugar - 280g (9 1/2 oz)
- Self-Raising Flour - 200g (7 oz)
- Sugar and Crumbs Cocoa Powder (flavour of your choice) - 40g (1 1/2 oz)
- Baking Powder - 1 Teaspoon
- Milk - 100ml
- For the Icing:
- Butter - 150g (5 1/2 oz)
- Sugar and Crumbs Coconut Natural Flavoured Icing Sugar (or any flavour of your choice) - 75g (2 1/2 oz)
- Red Food Colouring (Optional) - A Few Drops
- For the Decorations:
- Edible Sugar Pearls
- Cocktail Sticks
- Thin Red Card
Cupids Arrow Cupcakes
1. Pre-heat the oven to 170° C, 190° C fan, 375 F, Gas mark 5.
2. Begin by making the mixture for the buns themselves: combine the eggs and margarine then add the sugar and beat well. Repeat with the flour, cocoa powder, baking powder and the milk.
3. Grease a heart-shaped bun tin and line the bottom of each cup with greaseproof paper cut to shape. This might sound like a bit of a faff but because you probably won’t be using cupcake liners (unless you’ve found some heart-shaped ones somewhere) it’s worth doing to make sure the cakes come out perfectly.
4. Fill each cup no more than half way with the prepared mixture. Don’t be tempted to put too much in or the cake will overflow as it rises and the heart shape will be lost. Bake for 18 minutes, then allow to cool slightly in the tin before transferring to a cooling rack.
5. Once the cupcakes are completely cold you can ice them. To make the buttercream simply mix together the butter, Sugar and Crumbs Coconut Natural Flavoured Icing Sugar (or any flavour of your choice) and red food colouring. Pipe onto the top of the cakes in a heart shape and gently press sugar pearls along the edge.
6. To make the arrows, cut small hearts and flights out of red card as shown in the picture. Unless you’ve got extra-long toothpicks, for the full effect, use two for each cake. Glue the heart to the end of one and the flight to the end of the other and then stick into opposite sides of the cake lining them up carefully.