Spring Butterfly Cupcakes
It’s spring time!
As the weather gets warmer why not celebrate with these beautiful spring butterfly cupcakes!
You don’t need to be creative to make these, all it takes is a little patience and effort and having the right ingredients.
For this cupcake recipe you will need:
Cupcakes (Makes 12-14)
12 tbs (180g) unsalted butter, room temperature (I prefer Kerry Gold, grass fed butter)
1 cup of fine sugar
3 organic eggs, room temperature
2 tbs dutch cocoa
2 tsp baking powder
1 cup all purpose flour
1/2 cup of milk, organic
1 tsp lemon juice
1 stick of butter, softened
1 1/2 cup of confectioners sugar
1/2 tbs milk
1 tsp vanilla bean paste
Pretzels (2 for each cupcake)
Button candy (I used M&Ms)
Mini chocolate bits
Directions for the Cupcakes:
1.) Preheat the oven to 356 F and line a cupcake tray with patty pans
2.) Squeeze the lemon juice into the milk and stir. Set aside for later. Note: you can also use buttermilk in replacement of the lemon juice and milk.
3.) Beat together the butter and sugar until smooth and creamy.
4.) Gradually add the eggs one at a time, beating between each addition
5.) In another bowl, sift together the flour, baking powder and cocoa.
6.) Add a little of the flour mix to the butter and eggs, beat until gently combined. Then alternate with the milk, adding a little bit of milk each time until both the milk and flour is incorporated.
Directions for the Frosting:
1.) Beat together the butter and sugar until combined, gradually add a little bit of the milk while continuing to beat. Add the vanilla and mix till combined.
Putting it all together:
Once the cupcakes have cooled down completely, frost the tops and then assemble the butterfly. Use the M&M’s for the head, the choc bits for the body, the pretzels for the wings and the sprinkles for the antennae. Tip: dip the pretzel into extra frosting before attaching to the cupcake.
Serve in the warm sunshine.