These heart shaped cake pops dipped in confectionery melts and sanding sugar make for the most festive Sparkly Cupid’s Arrow Cake Pops. They’re a perfect Valentine’s Day treat that’s easy to make, beloved by children, and just so adorable!
Is you look around The Crafting Foodie you’ll soon notice that I LOVE Valentine’s Day. If you know me in the real, non-blogger world, that may surprise you. I’m not a heart and rainbow kind a gal – I almost always wear black, and I didn’t think I’ve owned anything heart shaped since I was in middle school.
But obviously I have a huge soft spot and love for all thing heart shaped and Valentine’s Day. The mini-heart shaped cookie cutter that I used to make these Sparkly Cupid’s Arrow Cupcakes gets a huge workout every February.
For the Sparkly Cupid’s Arrow Cake Pops, I used my favorite chocolate and vanilla cupcake recipes. You can find my favorite vanilla cupcake recipe here. The chocolate one is below. Or you can use your favorite box mix 🙂
A lot of people get frustrated with cake pops – they fall apart, are too oily, or too sweet. The single best tip I read about cake pops which has helped me the most is: drum roll please…mix in the least amount of frosting into your cake crumbs possible.
You want a playdough consistency when you mix the frosting and cake crumbs. And the least amount of frosting you can use to achieve the correct consistency the better!
The arrows for these Cupid’s Arrow Cake Pops are so simple to make, but so cute. I just took some glittery cards stock, cut it into rectangles. Then I folded the rectangles in half and cut some fringe into the sides. Finally I used some double sided tape and attached them to the end of short lollipop sticks. It’s so simple, but it really turns heart shaped cake pops into these adorable Cupid’s Arrow Cake Pops!
This post is linked to these awesome parties.
- For the Chocolate Cupcakes (This is the recipe I used to make the cake pops)
- 1 cup all-purpose flour
- 1/2cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cups granulated sugar
- 1/2 cup vegetable oil (I used coconut oil, melted and cooled)
- 2 large eggs at room temperature
- 1/4 cup strong coffee, warm
- ¼ cup plus milk
- 1/2 tsp vanilla extract
- For the vanilla frosting:
- 1/2 cup, unsalted butter at room temperature
- 1 cup confectioner’s sugar
- 3/4 tsp vanilla extract
- pinch of salt
- 2 tsp milk or cream
- For the cake pops:
- 8 ounces red confectionery melts
- 8 ounces pink confectionery melts
- 2 tbs vegetable shortening (I used the non-hydrogenated kind)
- Red sanding sugar
- Pink sanding sugar
- 24 short lollipop sticks
- Glitter cardboard
- Double-sided tape
- Preheat the oven to 350 degrees F. Line a muffin tin with paper wrappers.
- In a medium bowl, sift the flour, cocoa, baking soda, and salt.
- In a large bowl, whisk the oil, sugar, oil, eggs, and coffee.
- Slowly mix in the dry ingredients, and mix until just combined.
- Fill each cup of the muffin tin about ⅔ full.
- Bake for 14 to 16 minutes.
- Allow the cupcakes to cool in the pan for about 15 minutes.
- Then remove them from the pan and allow them to cool completely on a cooling rack.
- Cream the butter and confectioner’s sugar in the bowl of a mixer fitted with a paddle attachment.
- Add the vanilla, salt, and milk. Mix until light and fluffy.
- Once the cupcakes are completely cool, crumble 6 of the cupcakes into fine crumbs.
- Mix in about 2 tbs of frosting. The resulting mix should be malleable and soft, like playdough.
- Using about 1 1/2 tsp of cake pop mix, form the cake pops into a ball. Then flatten slightly until the top and bottom are flat and the disk is about 1/2 inch thick.
- Using a mini-heart cutter, insert the cutter into the cake pop ball. Carefully release the heart-shaped cake pop from the mold.
- Place on a parchment lined cookie sheet and chill for at least an hour.
- When the cake pops are thoroughly chilled, melt the confectionery melts and shortening.
- Working with 2 or 3 cake pops at a time, dip the end of a lollipop stick into the confectionery melts.
- Insert the lollipop stick into the cake pop until it’s about 1/2 was through the cake pop.
- Return to parchment lined baking sheet. Repeat the process with all of the cake pops.
- Chill the cake pops for about 20 min.
- Place about 1/4 cup of the red and pink sanding sugar in bowls. Set aside.
- Reheat the confectionery melts if necessary.
- Working with 2 or 3 cake pops at a time, dip the cake pops into the confectionery melts until completely covered. Shake off any excess coating.
- Dip the entire cake pop into the bowl of sanding sugar.
- Place the dipped cake pop on to a parchment lined baking sheet.
- Repeat with all of the cake pops.
- Chill the cake pops in the refrigerator for about 20 minutes.
- While the cake pops chill, make the sparkly arrow tips out of construction paper. (See the post for details).
- Attach the paper arrows before serving.