Flutterby Butterfly Cupcakes Recipes

BUTTERFLY CUPCAKES

Steps:

• Prepare the cake mix according to manufacturers instructions. Pour into muffin pans lined with paper "baking cups" to prevent sticking to the pan while baking.
• Bake according to the manufacturers instructions and allow to fully cool. You should yield 12 - 24 cupcakes depending on the brand.
• Once totally cooled, cut the top off of the cupcake right above the part where the cupcake "mushrooms" -- Not Below!
• Place the tops to the side as they will be used later to top the cupcake (they are not "scraps" -- so do not eat!).
• Using a small pairing knife, cut a small circle on the top of the cupcake. Use a spoon to scoop cake from out of the hole (about a tablespoons worth).
• Fill the hole with pie filling (if the hole is about a tablespoon, then use 2 tablespoons of filling). Spread the excess filling over the top of the cupcake.
• Take one of the cupcake tops that was cut off earlier and cut it in half down the middle to create 2 half circles. Place the half circles with the rounded side facing "in" and the smooth baked side facing "up" back on top of the filled cupcakes. This will form a "Butterfly" shape on top of your cakes.
• Dust with powdered sugar.

STRAWBERRY SHORTCAKE BUTTERFLY CUPCAKES

Steps:

• For the cupcakes: Prepare the cake mix according to the package directions to make 24 cupcakes. Bake and let cool 15 minutes in the pan on a rack, then transfer the cupcakes to a rack to cool completely.
• Hull and chop about 8 strawberries (for about 1 cup chopped). Stir together the chopped strawberries, sugar and lemon juice in a medium bowl. Let stand at room temperature, tossing a few times, until the strawberries are juicy, about 15 minutes.
• For the remaining 24 strawberries, put a strawberry stem-side down on a cutting board. Make 2 crisscross slices down and almost all the way through the strawberry, stopping just before the stem to keep the stem end intact. Gently pull the 4 sections apart to form a butterfly. Repeat with the remaining strawberries.
• Make the antennae by cutting 2 thin strips of green taffy, about 1 inch long and 1 millimeter wide each. Roll the taffy strips between your hands to make ropes, and curl up one end of each rope slightly. Repeat, making a pair of antennae for the remaining 23 butterflies.
• To assemble the cupcakes: Transfer the whipped topping to a pastry bag fitted with a medium open star tip. Core the cupcakes from their tops with a small melon baller, spoon or paring knife. Fill each with some macerated strawberries and pipe a swirl of whipped topping on top to cover. Decorate each cupcake with a strawberry butterfly. Tuck a pair of antennae into the whipped topping behind each strawberry butterfly with the curled ends up and facing outward.

BUTTERFLY CUPCAKES

Steps:

• Cream butter and sugar together in a bowl until light and fluffy.
• Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
• Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.
• Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
• Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
• and EAT! :D.