Spring Butterfly Cupcakes

By Tina
In Afternoon Tea
Mar 26th, 2014

It’s spring time!

As the weather gets warmer why not celebrate with these beautiful spring butterfly cupcakes!

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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.

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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.

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7.) Spoon the batter into the patty pans until 3/4 full. Place into the oven for 20 minutes or until cooked (check and rotate the pan at 10 minutes).

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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.

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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.

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Serve in the warm sunshine.

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