Butterfly Cupcakes

Butterfly Cupcakes

  • Cook Time: 17 2 23 minutes
  • Servings: 24
  • Course: Dessert

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Ingredients

  • 1 package (18.25 ounces) yellow cake mix
  • 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

Directions

Step 1

PREHEAT oven to 350°F.

Step 2

PLACE 24 Reynolds® StayBrite® Baking Cups (Dots) in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups

Step 4

BAKE following package directions (17 to 23 minutes). Cool.

Step 5

MAKE AND ASSEMBLE the butterfly wings 1.Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper. 2.Pipe lines of the butterfly wings with melted chocolate. 3.While the chocolate is still wet, sprinkle the tops with pink sugar. Continue to make 48 wings. 4.Place the cookie sheets in the refrigerator until set, about 5 minutes.

Step 6

TINT frosting green. Spread the top of each cupcake with tinted frosting.

Step 7

TINT coconut green with food coloring. Top each cupcake with green coconut.

Step 8

ADD some of the flower sprinkles to coconut.

Step 9

PEEL the chocolate wings from the wax paper.

Step 10

PLACE 2 wings in the center of each cupcake.

Step 11

SPOON chocolate frosting into a zipperbag. Snip a small corner from the bag and pipe the body in between the chocolate wings.

Step 12

INSERT 2 licorice pieces as antennae on each cupcake.

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