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Butterfly Cupcakes

 Butterfly Cupcakes
Just in time for May 11 this year come these delicate butterfly confections from Sayreville, New Jersey subscriber Adeline Piscitelle. "They aren't difficult at all to shape," she assure. "They've been a favorite in our family for years. Now, I make them for my grandchildren."
20 ServingsPrep: 35 min. Bake: 15 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1/2 cup milk
  • 1 can (15-3/4 ounces) lemon pie filling
  • 40 pieces red and/or black shoestring licorice (2 inches)

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs and vanilla. Add flour to cream mixture alternately with
  • milk.
  • Fill greased muffin cups half full. Bake at 350° for 15-20
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool in pans 10 minutes before removing to wire racks to cool
  • completely.
  • Cut off the top fourth of each cupcake; cut the slices in half. Spoon
  • 1 tablespoon pie filling onto each cupcake. Place two halves upside
  • down on top of filling for wings. Insert two pieces of licorice for
  • antennae. Yield: 20 cupcakes.
Nutritional Facts: 1 serving (1 each) equals 222 calories, 9 g fat (5 g saturated fat), 80 mg cholesterol, 244 mg sodium,

2 of 2

Butterfly Cupcakes (continued)

Nutritional Facts: 32 g carbohydrate, trace fiber, 3 g protein.