Quick Butterfly Cupcakes Recipes

BUTTERFLY CUPCAKES (TRADITIONAL BRITISH BUTTERFLY CAKES)

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.

BUTTERFLY CUPCAKES

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

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 CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
• Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
• Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
• Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
• Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

BUTTERFLY CUPCAKES

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.

BUTTERFLY CAKES

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.

QUICK BUTTERFLY CUPCAKES

Steps:

• Preheat your oven to 180 Celsius (fan)
• In a large mixing bowl, add all the cake ingredients and combine until you have a smooth batter. You may have a add a few drops of milk to make the batter fall off a wooden spoon when tapped.
• Line a 12 hole muffin tin with cases and fill each one about 2/3rd full.
• Bake for around 20-25 minutes, until slightly golden and firm to touch
• Whilst cupcakes are cooling on a wire rack, make the buttercream. Soften the butte r in a large bowl, little by little sieve the icing sugar into the bowl, mixing until you have a good consistency. The butterceam should not be too runny. It should be thick enough to hold shape on top of the cupcake.
• To make the butterfly wings, use a sharp knife to slice off the top part of each cake. Cut that circle in half.
• Add some buttercream inside the hole that you have just made in the top of the cake, then arrange the two halves on top of the buttercream at an angle to make the wings.
• Repeat for each cake, then pop a raspberry on each cake and enjoy!

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.

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.

BRITISH BUTTERFLY CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
• Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
• Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.