Baking Butterflies

Children can’t wait to get out of school, but parents and babysitters dread the “I’m bored” complaints kids spout on those not-so-sunny summer days.  A great activity to dodge these dreadful comments is baking a fun and easy recipe like Butterfly Cupcakes!  Kids love the fun shape of a butterfly designing this simple (and not to mention delicious) treat.  Focusing on a more bland cake flavor for a base, these cupcakes serve as great desserts for the picky person that is hesitant of trying something unfamiliar but also craving something sweet.  Most of the flavor comes from the pie filing that glues the wings of the cupcake butterfly to the body.  The recipe provided below suggests a lemon filling mainly because it lacks lumps that can make it harder for the wings to stick to the body; however, any pie filling works.  Personally, I used a cherry pie filling and replaced the licorice antennas with blue frosting.  This resulted in fun patriotic painted butterflies that I could serve at approaching USA parties for Memorial Day and the 4^th of July.  The fun shapes presenting these cupcakes pulls the hungry investigator to the table, but the delicious blend of fruity and basic tastes get them grabbing seconds.  Good for any occasion ranging from a desperately needed activity that can distract rambunctious children to a sophisticated adult gathering enjoying a summer’s day at the lake, Butterfly Cupcakes guarantees zest and brings beauty to all tables! 

Follow this quick recipe below to whip of these savory snacks: 

     

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 1tablespoon 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.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.