

Lacy Heart Mini Valentine Cupcakes
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Amount48
Ingredients
Violet Color Mist Food Color Spray, 1.5 oz.
Rose Icing Color, 1 oz. - Pink Food Coloring
Buttercream Icing Mix, 14 oz.
Decorator Preferred White Fondant, 24 oz. Fondant Icing
White Decorator Icing - 4.5 lb.
Favorite Chocolate Cake Mix or Recipe
Tools
White Mini Cupcake Liners, 100-Count
Heart Doilies
Fondant Roller, 9-Inch
10 x 16 Chrome-Plated Cooling Rack
12-Inch Disposable Decorating Bags, 12-Count
Heart Fondant Cut-Outs Set
Recipe Right Non-Stick Muffin Pan, 12-Cup
Scoop-It Batter Spoons
Open Star Cake Decorating Tip 6B
Instructions
Click to mark complete
- Bake cupcakes. Prepare cake batter following recipe instructions. Prepare mini muffin pan with white liners. Using smallest Scoop-It scoop, add batter to liners, filling about 2/3 full. Bake and cool.
- Prepare icing. Prepare disposable decorating bag with tip 6B and buttercream icing. Pipe pull-out star on top of each cupcake.
- Decorate cupcakes. Using Rose icing color, tint fondant pink. Using 9 in. roller with pink guide rings, roll out fondant to 1/16 in. thickness. Place red heart doily on fondant, cutting away excess fondant. Reserve excess fondant.
- While holding edge of doily, lightly spray fondant with Violet Color Mist. Repeat with light sprays until desired color is achieved. Carefully remove doily.
Using “D” heart cutter, cut out hearts. Repeat rolling out fondant, positioning doily and spraying with Color Mist until desired amount of hearts are completed.
Position fondant hearts on top of mini cupcakes.
- Position fondant hearts on top of mini cupcakes.
Notes
How To
Reviews
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