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Butterfly Cupcakes Recipe

Photo by: Taste of Home

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Dessert takes wing with this fun recipe from field editor Joyce Turley of Slaughters, Kentucky. She cuts the cupcake tops to resemble butterflies and shares her easy decorating method.

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24 Servings
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

1 package (18-1/4 ounces) chocolate cake mix
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Pastel sprinkles
Black shoestring licorice, cut into 2-inch pieces

Directions

Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut the slices in half and set aside.
In a large bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake.
For wings, place two reserved cupcake halves, rounded edges together, in pudding mixture. Gently press sprinkles into wings (cupcakes should be moist enough for candy to stick). For antennae, insert two licorice pieces into each cupcake. Yield: 2 dozen.

Butterfly Cupcakes published in Taste of Home February/March 2005, p7