I was in the mood to make small red velvet cake this weekend. red velvet cake is so pretty on its own, you really do not need to do much to decorate. A delicious cream cheese frosting works well most of the time.
But since Valentine's Day is coming up soon, I wanted to do something simple and fun for the occasion.
so I made some cute cupid arrows to decorate.
to make these cupcakes love struck, you just need to insert a 6-inch lollipop stick through the top articles cupcake.
You can use a toothpick to pierce through the paper on each side to make it easier to push the stick through. Hold the paper on each side as you push the stick through so that the paper does not separate the cake.
Then you can cut out sweet little hearts to attach to each end.
actually cut the heart in advance so that you are ready.
Attach the small heart on one end with a small piece of tape and cut two slits through the heart more to allow the stick to slide through.
Cut along the white lines on the biggest heart for a feathery look. I decided not to because I thought they had the cleanest air in this way.
This is a pdf if you want to download those I did. There is a rose and a red version of hearts in PDF.
Or if you're more prepared you can look for two punches paper hearts of different size and some pink or red thick paper and save a lot of time cutting.
Obviously, I was not prepared.
But in a pinch, these cores also work very well.
To decorate the cupcakes I used an Ateco # 807 Tip to swirl on a cream cheese frosting mountain to the cream.
Yum.
And then I threw some of these heart glitter t-niny just above.
Perty!
But if you want to make it even easier, you can simply insert the down arrow through the frosting and the cake below.
you can turn them into bleeding heart cupcakes, too. So easy!
Just add a few sprinkles hearts upside down on the icing.
I used jumbo, regular and miniature heart sprinkles.
Red Velvet Cupcakes
2 1/2 cups all purpose
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt
1 tablespoon of baking soda coffee
2 eggs
1 cup of oil
1 cup buttermilk
1 tablespoon vinegar
1 tablespoon vanilla coffee
1-2 oz red food coloring
- Preheat oven to 350 degrees.
- trays line with cupcake papers.
- slightly stir the eggs in a medium bowl with a whisk. Add the remaining liquid ingredients and whisk until smooth. Put aside.
- Place all dry ingredients in your bowl and mix with another whip.
- Add the wet ingredients to the dry ingredients and mix on medium-high heat for about a minute or until completely combined.
- Pour into cake pans and dropping pans on the counter a few times to release any air bubbles.
- Bake for about 18 minutes or until an inserted toothpick comes out clean.
- Makes 24 cupcakes
frosting creamy cream cheese
8 oz cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla coffee
sugar 6 cups confectioners
- Sift the sugar and set aside.
- Beat cream cheese and butter on high until creamy. Add vanilla.
- Then add the sugar in batches. Scrape between each addition.
- And the frost away.
Anyway you want to decorate, enjoy!
oh ... and eat your heart out.