BUTTERFLY CUPCAKES

Butterfly Cupcakes image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 24

Number Of Ingredients 8

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1 box (15.25 oz) Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup each pink, yellow and light blue candy melts or coating wafers (3 oz each)
Assorted colors coarse sparkling sugar
Assorted colors nonpareils
1 container (12 oz) fluffy white whipped ready-to-spread frosting
1/2 cup chocolate creamy ready-to-spread frosting (from 1-lb container)
2 licorice wheels, cut into 3/4-inch pieces

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
Line 2 cookie sheets with waxed paper. In small microwavable bowl, microwave pink candy melts uncovered on Medium (50%) 30 seconds, then in 15-second increments, until melted; stir until smooth. Spoon melted candy into large decorating bag fitted with #5 tip or other small round tip. Pipe 8 pairs of butterfly wings (3 inches across) onto cookie sheet. Sprinkle with sparkling sugar or nonpareils. Repeat with remaining candy melts, sugar and nonpareils. Let stand until set.
Frost cupcakes with white frosting. With chocolate frosting, pipe row of dots in center of each cupcake to look like body. Attach wings next to body by gently pressing them into frosting and cupcake at 45° angle. Attach 2 licorice pieces for antennae.

Nutrition Facts : Calories 300, Carbohydrate 38 g, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg