Sunday, March 28, 2010

Butterfly Cupcakes

Perfect for spring:


If you read my last post you know that my friend Sarah and I recently hosted a baby shower for our dear friend Leslie. For dessert at the party I made lime bars (top of the picture), two types of butterfly cupcakes, and cookie dough truffles (bottom of picture). I used my stand-by chocolate cupcake recipe and a new pink velvet cupcake recipe which is essentially the same as a red velvet cupcake with less cocoa powder and pink food coloring. I used a classic cream cheese frosting recipe on both and then sprinkled them with colored sugar and topping them with a hand-piped white chocolate butterfly. People were blown away by the cupcakes. If you have not yet read "Hello Cupcake" then you need to go check it out. It gives detailed instructions on how to make these butterflies and they are really not that tough. I am not going to give step by step instructions on making the butterflies since I want to give the authors of the book full credit, but Annie over at Annie's Eats gives a great tutorial.

Chocolate Cupcakes
recipe from allrecipes.com

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (dust these in flour to keep them from sinking to the bottom of the cupcake)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into 24 lined muffin cups.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.


Red Velvet Cupcakes with Cream Cheese Frosting
recipe from Baked Perfection

2 1/2 cups all purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 cup vegetable oil
1/2 cup (1 stick) butter, melted
2 large eggs, room temperature
1 teaspoon pink gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons apple cider vinegar

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Whisk together flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar, oil, and butter until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Decorate as desired.
Classic Cream Cheese Frosting
recipe from Baked Perfection

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, add vanilla; mix until smooth.



p.s. Hi Jontasia!

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