Inspired by the movie Beauty & the Beast: A princess who likes to read as much as Belle does can always use a little help holding her place. With long pipe cleaner stems that tuck neatly between the pages, these bookmark roses will do the trick. But more than that, they’ll let the recipients know how much you hold them dear — each of the petals is a pretty paper heart.
What you’ll need
Scrapbook paper (any colour)
Green pipe cleaners
How to make it
Print out any heart template and cut out the pieces.
For each rose, cut out four hearts from scrapbook paper.
Turn one of the hearts upside down to resemble one of the center petals of a rose bud, and use a glue dot to stick the top of a pipe cleaner stem in place, as shown. Place a second heart on top of the first, matching up all the edges and pressing down firmly to adhere it to the glue dot. Use your fingertips to curl the tips of the hearts.
Fold each of the remaining two hearts in half vertically. Fold back the rounded sides of the hearts, as shown, and then fold down the tips.
Sandwich the sides of the center petals between the folded hearts, using glue dots to hold them in place.
Now you have an easy to make idea for this Valentines Day
Chopped pecans and fresh raspberries or strawberries, for garnish
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.