Cupid's Cupcake — 3ten — a lifestyle blog

Cupid’s Cupcake

Wild about Cupcakes is a fabulous cupcake recipe book. My mom got it for me a couple of years ago as a stocking stuffer. Great find, Mom! It’s full of different categories – healthy, chocolate, kiddos, party ideas, and special moments. A bonus, Rachel Lane even offers gluten free, sugar free, dairy free, egg free diabetic friendly options. So awesome! I can’t post the recipe, since that’s a violation of copyright – but you can buy the book, Wild about Cupcakes at Amazon.com.

The basis for my Cupid’s Cupcakes are from Rachel Lane’s Fairy Floss Cupcakes. I make a few modification, which I’ll let you know about below.

Mix the ingredients together according to the directions. My first modification is making them red velvet cupcakes instead of simple white cupcakes. Cupid’s arrow strikes red hot, you know!

Red Velvet

To make the cupcakes “Red Velvet” I add 1/4 teaspoon of red-gel food paste. It’s far more concentrated than red food colouring (which you would probably need 1-2 bottles of to get this deep red colour). I get the red-gel paste at Bulk Barn.

Next – it’s time to bake! The instructions will indicate to bake them at 350 degrees for 22-25 minutes. I like high cupcakes – that rise big and full. To achieve this result, you need to set the oven at 325 degrees and bake them for 27 minutes. They are far easier to decorate when they are full, and moreover, they look far pettier, too.

Buttercream time. Don’t have a double boiler? I don’t. Use a bowl that is light and glass and put it over a pot. Works just as well.

Fluff the buttercream well…buttercream is one of my favourite treats. Pink, pink, pink!

Pashmak – what is it? It’s a Persian cotton candy. I buy mine at a little Iranian market in South Edmonton. It’s super sweet, but you can substitute with cotton candy if you can’t find Pashmak. I can only find it in vanilla, which is pretty versatile. Feel free to mix it up if you have options.