Quick Butterfly Cupcakes Recipes

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BUTTERFLY CUPCAKES (TRADITIONAL BRITISH BUTTERFLY CAKES)



Butterfly Cupcakes (Traditional British Butterfly Cakes) image

Pretty little cupcakes filled with jam and cream and a butterfly on top. Traditional British treat at children's parties.

Provided by Christina's Cucina (adapted from Good Housekeeping)

Categories     Cakes & Pies

Time 45m

Number Of Ingredients 8

1 jar raspberry jam, good quality; I like Mackays or Bonne Maman (you won't use the entire jar)
1 cup (8 oz) heavy whipping cream, whipped
powdered sugar for dusting
2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
1 1/4 cups (300g) superfine or Baker's sugar (caster sugar in the UK)
6 eggs, beaten
2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
a good pinch of salt

Steps:

  • In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
  • Add about one third of the beaten eggs, and mix well at medium speed.
  • Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
  • Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
  • Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
  • Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
  • Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.

Nutrition Facts : Calories 62 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cupcake, Sodium 16 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BUTTERFLY CAKES



Butterfly cakes image

Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 30m

Yield Makes 10

Number Of Ingredients 12

110g butter , softened
110g caster sugar
2 eggs
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder
1 tbsp milk , plus 2 tbsp if needed, to loosen the buttercream
strawberry jam (optional)
sprinkles (optional)
300g icing sugar
150g butter , softened
2 tsp vanilla paste

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
  • While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
  • Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

Nutrition Facts : Calories 419 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Protein 3 grams protein, Sodium 0.7 milligram of sodium

BUTTERFLY CUPCAKES



Butterfly Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Yield 12 butterfly cupcakes

Number Of Ingredients 9

Confectioners' sugar, for dusting
About 6 ounces yellow-tinted fondant (for the wings)
Black licorice spirals, such as Haribo (for the antennae)
About 4 ounces green-tinted fondant (for the antennae tips and bodies)
24 yellow flat round sprinkles (for the eyes)
2 tablespoons multicolored flat round sprinkles (for the wing decoration)
1 tablespoon semisweet chocolate chips (for the pupils)
12 Go-To Vanilla Cupcakes, link below
1 1/2 cups Cream Cheese Frosting, link below

Steps:

  • For the wings: Dust the work surface lightly with confectioners' sugar. Roll the yellow fondant out to a thickness of 1/8 inch, moving the fondant occasionally as you roll to make sure it does not stick. Cut out 24 hearts with a 2-inch heart cookie cutter.
  • Arrange the pencils, pens or chopsticks on the work surface. Pair hearts together by overlapping their points by an inch. With a small brush, dab a little water on the overlapping area between the 2 fondant pieces and press gently to adhere. Drape each pair of wings over a pencil to shape the butterfly. Allow to dry until stiff, about 2 hours.
  • For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry.
  • For the bodies: Shape about 2 teaspoons green fondant into a butterfly body, about 2 inches long, with a head at one end and the other end tapering to a point. Attach a pair of antennae by sticking the licorice into the head. Using a small brush, moisten the front of the body with a little water and attach 2 yellow sprinkles for eyes.
  • To assemble and decorate: When the wings are dry, turn them over and place between 2 pencils for support. Brush the center of each with a little water; add a body and press gently to adhere. Brush the wings lightly with water and stick on the multicolored sprinkles to decorate. Let dry 30 minutes.
  • Melt the chocolate. Add pupils to the eyes by dipping a skewer into the melted chocolate and making a small dot on each yellow sprinkle.
  • Frost each cupcake with about 2 tablespoons buttercream. Top each cupcake with a butterfly and press them gently into the frosting to adhere.

BUTTERFLY CUPCAKES



Butterfly Cupcakes image

recipe i found in "Kid's night in! 2", recipe by Kylie Kwong, i'm just posting it to tell others. haven't tried it yet, so take pictures!!!! :D MAKES 24

Provided by nnadenee

Categories     Dessert

Time 40m

Yield 24 cupcakes

Number Of Ingredients 9

250 g unsalted butter
1 cup caster sugar
2 eggs
2 1/2 cups self-raising flour
1 cup milk
1 teaspoon vanilla essence
300 ml freshly whipped cream
12 fresh strawberries, sliced in half
icing sugar, for dusting

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.

Nutrition Facts : Calories 175.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 43.7, Sodium 181.3, Carbohydrate 19.4, Fiber 0.5, Sugar 8.9, Protein 2.4

BUTTERFLY CUPCAKES



Butterfly Cupcakes image

Provided by Food Network

Categories     dessert

Time 55m

Yield 12 servings

Number Of Ingredients 20

1 1/4 cups sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons sugar
1 egg yolk
1 egg
1 teaspoon pure vanilla extract
1/2 cup sour cream
Rainbow sprinkles
White Frosting, recipe follows
36 (2-inch length) red licorice whips
12 (1 1/2-inch length) black licorice whips, cut into thin tapered strips
1 tube black icing (the supermarket kind with a small writing tip)
2 tablespoons flour
1 cup milk
1 cup (2 sticks) unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the already sifted cake flour with the baking soda, baking powder and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the yolk, the egg and the vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool.
  • To make the butterflies, spread a thick layer of rainbow sprinkles on a plate. Cut off the top rounded "cap" (like the cap of a mushroom or a muffin) of each cupcake. Spread the flat top of each "beheaded" cupcake with frosting. Cut a "V" shape wedges out of the center of each cap, creating 2 semicircles that will serve as the butterfly wings. Spread the flat cut side of the 2 semicircles with frosting, then dip in rainbow sprinkles to coat. Place the 2 wings on top of each cupcake, sprinkles side up, so that the curved sides meet in the middle.
  • Lay 3 strands of red licorice down the center of each one to make the body. Use two pieces of black licorice to make the antennae. Pipe 2 black dots for the eyes, placing one white sprinkle in the center of each eye.
  • Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

BUTTERFLY CUPCAKES



Butterfly Cupcakes image

Easy, versatile and impressive! My mom made these when I was growing up. She used simple products we had on-hand.I will give the "classic" recipe (the one my mom used which is my favorite), but this recipe is more of a technique because the combinations you can use are endless!Enjoy!

Provided by kelycarter_

Categories     Dessert

Time 55m

Yield 12-24 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box white cake mix (or any other flavor)
1/4 cup vegetable oil
1/2 cup water
2 eggs
1 (16 -20 ounce) can lemon pie filling (or any other flavor)
1/3 cup powdered sugar (icing sugar)

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.

BUTTERFLY CUPCAKES



Butterfly Cupcakes image

Impress your guests with this creative dessert! Beautiful cupcakes decorated in butterfly shape that's made using Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 24

Number Of Ingredients 8

1 box (15.25 oz) Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup each pink, yellow and light blue candy melts or coating wafers (3 oz each)
Assorted colors coarse sparkling sugar
Assorted colors nonpareils
1 container (12 oz) fluffy white whipped ready-to-spread frosting
1/2 cup chocolate creamy ready-to-spread frosting (from 1-lb container)
2 licorice wheels, cut into 3/4-inch pieces

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • Line 2 cookie sheets with waxed paper. In small microwavable bowl, microwave pink candy melts uncovered on Medium (50%) 30 seconds, then in 15-second increments, until melted; stir until smooth. Spoon melted candy into large decorating bag fitted with #5 tip or other small round tip. Pipe 8 pairs of butterfly wings (3 inches across) onto cookie sheet. Sprinkle with sparkling sugar or nonpareils. Repeat with remaining candy melts, sugar and nonpareils. Let stand until set.
  • Frost cupcakes with white frosting. With chocolate frosting, pipe row of dots in center of each cupcake to look like body. Attach wings next to body by gently pressing them into frosting and cupcake at 45° angle. Attach 2 licorice pieces for antennae.

Nutrition Facts : Calories 300, Carbohydrate 38 g, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg

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