Cupids Arrow Cupcakes
Published on February 8, 2013 by GirlieGirlArmy · 4 Comments
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Shot through the heart, and you’re to blame. Darling, you give love a bad name!
We saw these gorgeous little babies on Bakerella and knew they were ripe for veganizing.
Image via Bakerella
Here’s our revamp of their decidedly un-vegan takes;
To make these love struck cupcakes, you just need to insert a 6-inch lollipop stick through the top part of the cupcake papers.
Image via Bakerella
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 the paper doesn’t separate from the cupcake.
Then you can cut out sweet little hearts to attach to each end. You can download and print the hearts here.
Actually, cut out the hearts ahead of time so you’re prepared.
Image via Bakerella
Attach the small heart to one end with a small piece of tape and cut two slits through the larger heart to allow the stick to slide through.
Cut along the white lines on the larger heart for a more feathery look. I decided not to because I thought they looked cleaner this way.
Or if you are more prepared, you can look for two different size heart paper punches and some pink or red heavyweight paper and save a lot of cutting time.
To decorate the cupcakes, use an Ateco Tip #807 to swirl on a mountain of vegan creamy cream cheese frosting.
Then sprinkle a few tee-niny heart sprinkles right on top.
But if you want to make them even easier, you can simply insert the arrow straight down through the frosting and into the cake below.
You can turn them into bleeding heart cupcakes, too. So easy!
Just attach a few hearts sprinkles upside down onto the frosting.
You can use jumbo, regular and miniature heart sprinkles.
Image via Bakerella
Preheat your oven to 350 degrees Fahrenheit.
Red Velvet Cupcakes
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
Ener-G Egg Replacer – 2 1/2 teaspoons Egg Replacer plus 4 tablespoons water mixed separately
1 cup grapeseed or canola oil
1 cup soy milk
1 Tablespoon vinegar
1 teaspoon vanilla
1-2 oz. red food coloring (make sure it doesn’t have cochineal – beetles ew! in it)
- Preheat oven to 350 degrees.
- Line trays with cupcake papers.
- Stir Ener-G Egg Replacer with water in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
- Bake for about 18 minutes or until a toothpick inserted comes out clean.
- Makes 24 cupcakes
Creamy Cream Cheese Frosting
8 oz. vegan cream cheese, room temperature
1 cup Earth Balance butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
- Sift sugar and set aside.
- Beat cream cheese and butter on high until creamy. Add vanilla.
- Then, add the sugar in batches. Scrape down the sides in between each addition.
- And frost away.
Original recipe and images via Bakerella. Veganized by us.
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You will need:
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handful of pomegranate seeds
For the cream-cheese frosting:
2 tablespoons (25g) earth balance, at room temperature
1⁄2 cup (125g) tofutti cream cheese, at room temperature
1⁄2 teaspoon vanilla extract
1⁄4 cup (125g) confectioner's (icing) sugar
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and de-stoned or canned
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1⁄2 cup (120ml) water or juice from the canned cherries, if using
1⁄2 teaspoon lime juice
1 tablespoon cornstarch (cornflour) or arrowroot
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1. To make the frosting, beat the softened vegan butter in a small bowl. Add the tofutti cream cheese and blend together until there are no lumps. Add the vanilla extract and gradually beat in the sugar until you have a fairly thick, spreadable consistency. Ice the cupcakes using the back of a dessertspoon and give them a smooth finish.
2. To make the cherry sauce, blend the cherries in a bowl using an electric hand blender, then place in a medium-sized heavy-based pan with the sugar, water, lime juice, and cornstarch or arrowroot. Heat on medium until the cherries begin to release their liquid, and then slowly bring to a boil, stirring constantly. Reduce to a simmer and heat until the cherry mixture has thickened to the desired consistency (runny enough to pipe but thick enough to prevent bleeding into the frosting). Allow to cool.
3. Fit a piping bag with a number 67 tip, then pour in the cherry pulp mixture. Insert the tip gently into the frosting to make "bite marks," and then spill the "blood" out over each cake. Dot the finished cakes with pomegranate seeds.
Via Lily Vanilli's A Zombie Ate My Cupcake, a recipe book with amazing design ideas, but unfortunately not vegan. Via […]
Tags: Cupcakes, Cupids Arrow Cupcakes, Valentine's Day, valentines day cupcakes, vegan red velvet cupcakes, vegan valentine, vegan valentines day cupcakes