Butterfly Cupcakes

Ingredients

  • 2 tablespoons flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 cup milk
  • 1 tube black icing (the supermarket kind with a small writing tip)
  • + 13 more ingredients
    • 12 (1 ½-inch) lengths black licorice whips, cut in thin tapered strips
    • 36 (2-inch) lengths red licorice whips
    • White frosting, see recipe below
    • Rainbow sprinkles
    • ½ cup sour cream
    • 1 egg
    • 1 egg yolk
    • ½ cup plus 2 tablespoons sugar
    • 8 tablespoons (1 stick) cool unsalted butter, cut into pieces
    • ¼ teaspoon salt
    • ¼ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 ¼ cups sifted cake flour

1. Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the already sifted cake flour with the baking soda, baking powder and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the yolk, the egg and the vanilla and w...

View full recipe at SpringPad

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