Cupid’s Bow Cupcakes

Mix cake batter according to box’s directions. Add gel food coloring and mix until batter is completely tinted.

Scoop into a muffin tin, lined with paper liners and bake according to the package’s directions.

Allow to cool completely before baking.

While the cupcakes cool, prepare the buttercream: in a large bowl, beat together butter, confectioners’ sugar and milk with an electric mixer. Start on low and gradually increase to high.

Once the ingredients are well-combined and form semi-stiff peaks, scoop into a piping bag with Wilton tip #21 attached.

Frost each cupcake.

Line a pan with wax paper. Knead rolling fondant until smooth.

Roll 24 fondant spheres, about one inch in size each.

To create a heart, press the bottom two fondant spheres together, pointing it at the end. Repeat to create 12 fondant hearts and set aside on half of the wax-paper-lined pan.

Line up 12 pretzel sticks on lined pan. In a small bowl, microwave pink candy melts in 30 second intervals, stirring between each interval.

Pour melted candy into a piping bag and cut out a small tip at 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 the fondant heart.

Serve and enjoy!