Recipe: Cupid Cupcakes for Valentine’s Day

Source: Women’s Day

INGREDIENTS

• Cupcakes
• 1 box (18.25 oz) French vanilla cake mix or your own cupcake recipe
• 1 1/2 cups light unsweetened coconut milk
• 3 large eggs
• 1/4 cup canola oil
• 1 1/2 tsp each coconut and vanilla extract
• Frosting and Decoration
• For Cupid Cupcakes: canned vanilla frosting; red and yellow liquid or gel food colors; yellow, blue and red tube icing; red jelly candies (for heart); flat toothpicks; marshmallows

PREPARATION

1. Heat oven to 350°F. You’ll need 24 regular-size muffin cups lined with paper or foil liners.

2. Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed two (2) minutes or until blended and smooth. Divide among muffin cups.

3. Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely.

Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature. Decorate, cover and refrigerate up to 1 day ahead.

Cupid Cupcakes: Tint frosting pale peach with just a little red and yellow food colors; spread smooth over top of cupcake.

Using the photo as a guide, pipe Cupid’s hair with yellow tube icing with a star tip attached. Use the blue icing for the eyes and red icing for mouth.

Trim a red jelly candy with scissors into a heart shape; place on cupcake as shown.

Add Cupid’s fingers to each side of the heart with a toothpick and some peach-colored frosting. Snip 3 slices from a marshmallow with scissors and arrange, overlapping, for wings.

Attach to cupcake with a toothpick (be sure to remove toothpicks before eating).