LEMON BUTTERFLY CUPCAKES

Lemon Butterfly Cupcakes image

These cute cupcakes start with a homemade white cake and are topped with lemon pudding. Licorice antennae add a nice touch. -Bonnie Hagerman, Frederick, Maryland

Provided by Taste of Home

Time 55m

Yield 14 cupcakes.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups cake flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
FILLING:
1-3/4 cups cold milk
1 package (3.4 ounces) instant lemon pudding mix
28 pieces shoestring licorice (2 inches), optional
1 teaspoon confectioners' sugar

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Using a sharp knife, cut a 1-in. cone-shaped piece 1 in. deep from the center of each cupcake. Carefully remove and set aside. Fill cavity with pudding mixture. , For wings, cut reserved cone pieces in half vertically; arrange on top of filling with points touching. Insert licorice for antennae if desired. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 292mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.