Butterfly Cupcakes
Your imagination can take flight with these sparkly Butterfly Cupcakes. So pretty and so easy, these butterflies are fun for all ages.
What you need:
Reynolds® Baked for You® Baking Cups (Dots)
1 package (18.25 ounces) yellow cake mix
Reynolds® Cut-Rite® Wax Paper
1 container (16 ounces) vanilla frosting
1 cup sweetened coconut chopped fine
Green food coloring
1 cup white chocolate candy melts, melted
1/2 cup pink decorating sugar
1/2 cup dark chocolate frosting
Black licorice twists cut into 48 thin 2-inch pieces
Instructions:
PREHEAT oven to 350°F.
PLACE Reynolds Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.
BAKE following package directions (17to 23 minutes). Cool.
MAKE AND ASSEMBLE the butterfly wings
- Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.
- Pipe lines of the butterfly wings with melted chocolate.
- While the chocolate is still wet, sprinkle the tops with pink sugar. Continue to make 48 wings.
- Place the cookie sheets in the refrigerator until set, about 5 minutes.
TINT frosting green. Spread the top of each cupcake with tinted frosting.
TINT coconut green with food coloring. Top each cupcake with green coconut.
ADD some of the flower sprinkles to coconut.
PEEL the chocolate wings from the wax paper.
PLACE 2 wings in the center of each cupcake.
SPOON chocolate frosting into a zipperbag. Snip a small corner from the bag and pipe the body in between the chocolate wings.
INSERT 2 licorice pieces as antennae on each cupcake.