Bow Arrow Cupcakes Recipe
These delightful Bow Arrow Cupcakes are perfect for parties, Valentine’s Day, or any occasion that calls for a playful and elegant treat. Featuring moist vanilla cupcakes topped with buttercream frosting, these cupcakes are adorned with edible bow-and-arrow decorations, bringing a whimsical touch to your dessert table.
Servings 12 Cupcakes
Calories 310kcal
Cost $15-$20
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cupcake tin
- Cupcake liners
- Piping bag with round or star tip
- Baking sheet (for arrows)
- Toothpicks or decorative skewers
Ingredients
Cupcake Base
- 1 ½ cups All-purpose flour (sifted for a light texture)
- 1 ½ tsp Baking powder
- ¼ tsp Salt
- ½ cup Unsalted butter (softened)
- ¾ cup Granulated sugar
- 2 Large Eggs (room temperature)
- 1 tsp Vanilla extract
- ½ cup Whole milk (room temperature)
Buttercream Frosting
- 1 cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted for smooth texture)
- 2-3 tbsp Heavy cream or milk (adjust for consistency)
- ½ tsp Vanilla extract
- Gel food coloring (red, pink, or your choice)
Edible Bow and Arrow Decorations
- Candy melts (red or pink for bows)
- Pretzel sticks (for arrow shafts)
- Candy hearts or marshmallows (for arrow tips)
Instructions
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C). Line a cupcake tin with 12 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Buttercream Frosting
- In a mixing bowl, beat the softened butter on medium speed until creamy.
- Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract and 2 tablespoons of cream or milk. Mix until fluffy. Adjust the consistency by adding more cream if needed.
- Divide the frosting into separate bowls if using multiple colors, and mix in gel food coloring as desired.
Step 3: Create the Bow and Arrow Decorations
- Melt the candy melts according to the package instructions. Use a spoon or piping bag to create bow shapes on a parchment-lined baking sheet. Let them set.
- Break pretzel sticks into shorter lengths for arrow shafts.
- Attach candy hearts or small marshmallows to one end of each pretzel stick with melted candy to form arrow tips.
- Let the bow and arrow pieces dry and harden completely.
Step 4: Assemble the Cupcakes
- Pipe the colored buttercream frosting onto the cooled cupcakes using a piping bag. Use a round or star tip for a decorative look.
- Gently press an edible bow and arrow into the frosting on each cupcake.
Notes
- Substitutions:
- Replace whole milk with plant-based milk for a dairy-free version.
- Swap butter with vegan margarine if needed.
- Variations:
- Add cocoa powder to the batter for chocolate cupcakes.
- Use fondant for more intricate bow designs.
- Storage Tips:
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Pro Tips:
- Use gel food coloring for vibrant frosting colors without altering the frosting consistency.
- Practice piping the bow shapes on parchment first for consistent results.
Enjoy your whimsical Bow Arrow Cupcakes Recipe as the star of your next celebration! 🎯