Sabtu, 14 September 2013

Vanilla Butterfly Cupcakes







Recipe:
Vanilla Cupcakes (from Betty Crocker – Big Book of Cupcakes) 
1 cup of butter or margarine, softened 
1 1/3 cups sugar 
3 eggs 
1 tsp vanilla 
2/3 cup milk 
2 1/3 cups all-purpose flour 
2 1/2 tsp baking powder 
Vanilla Buttercream
2/3 cup butter or margarine, softened 
6 cups icing sugar 
1 tbsp vanilla 
4 tbsp milk 
Butterflies
24 white chocolate covered pretzels (+a few more just in case.. and in case you “accidentally” eat a few) 
Smarties 
Black licorice 

Directions: 
1) Preheat oven to 350 degrees and line 24 muffin cups with non-stick or muffin tins.
2) In a large bowl, combine the butter or margarine and sugar with an electric mixer until fluffy. Add the eggs and mix, followed by the vanilla and milk.
3) Mix in flour and baking powder until all combined. Divide batter evenly among muffin cups and bake for 20-25 minutes or until a tester comes out clean.
4) While the cupcakes are in the oven, begin preparing the buttercream. Combine all ingredients into a large bowl and mix with an electric mixer until the buttercream is fully combined and smooth. I would recommend putting about half of the buttercream in a container and refridgerating it until the next time you bake, as this recipe makes a HUGE amount. In the remaining icing, add the green food coloring until it is to the color of your liking.
5) Once the cupcakes are cool, begin decorating! Use the #233 wilton tip with a piping bag to apply the grass and then form the wings with two chocolate covered pretzels, the torso with smarties, and cut two small pieces of black licorice for the antennae.







Cooking Tips :

Cooking Is As Simple As Following Directions

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