Butterfly Cupcakes Recipe

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Butterfly Cupcakes
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Ingredients
20
Count
Nutrition
746
Calories
Total time
55
Minutes
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Ingredients:

  • 1 1/4 cups sifted cake flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 8 tbsp (1 stick) cool unsalted butter , cut into pieces
  • 1/2 cup plus 2 tbsp sugar
  • 1 egg
  • 1/2 cup sour cream
  • white frosting, see recipe below
  • 12 (1 1/2-inch) lengths black licorice whips , cut in thin tapered strips
  • 1 tube black icing (the supermarket kind with a small writing tip)
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup (2 sticks) unsalted butter
  • 1 cup confectioners' sugar

Directions:

  1. 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.
  2. White Frosting: 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.
  3. 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.
  4. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 745.61 Kcal (3122 kJ)
Calories from fat 636.8 Kcal
% Daily Value*
Total Fat 70.76g 109%
Cholesterol 213.26mg 71%
Sodium 171.2mg 7%
Potassium 97.23mg 2%
Total Carbs 28.15g 9%
Sugars 25.31g 101%
Dietary Fiber 0.17g 1%
Protein 2.99g 6%
Vitamin C 0.1mg 0%
Vitamin A 0.8mg 28%
Iron 0.3mg 1%
Calcium 72.1mg 7%
Amount Per 100 g
Calories 495.59 Kcal (2075 kJ)
Calories from fat 423.27 Kcal
% Daily Value*
Total Fat 47.03g 109%
Cholesterol 141.75mg 71%
Sodium 113.8mg 7%
Potassium 64.63mg 2%
Total Carbs 18.71g 9%
Sugars 16.82g 101%
Dietary Fiber 0.12g 1%
Protein 1.99g 6%
Vitamin C 0.1mg 0%
Vitamin A 0.6mg 28%
Iron 0.2mg 1%
Calcium 47.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.8
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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