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Butterfly Cupcake Petits Fours

Name: Butterfly Cupcake Petits Fours
Prep time: 2 h 30 min
Total time: 3 h 20 min
Yield: 72
Ingredients: 2 3/4 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup shortening; 1 2/3 cups granulated sugar; 5 egg whites; 2 1/2 teaspoons vanilla; 1 1/4 cups milk; 8 cups powdered sugar; 1/2 cup water; 1/2 cup light corn syrup; 2 teaspoons almond extract; Pastel-colored miniature mint candy drops; Yogurt- or white chocolate-covered small pretzel twists; Pastel-colored chocolate-covered candy pieces; Black string licorice, cut into 1/2-inch pieces

Prep 2 hr 30 min
Total 3 hr 20 min
Servings 72

These little gems are perfect for a spring or summer gathering, or a baby or bridal shower. They're sure to fly off the dessert table!

September 9, 2011

Ingredients

2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups milk
8 cups powdered sugar
1/2 cup water
1/2 cup light corn syrup
2 teaspoons almond extract
Pastel-colored miniature mint candy drops
Yogurt- or white chocolate-covered small pretzel twists
Pastel-colored chocolate-covered candy pieces
Black string licorice, cut into 1/2-inch pieces

Steps

1

Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
2

In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
3

Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
4

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. When cupcakes are cool, remove paper baking cups.
5

In 2 1/2 quart saucepan, beat glaze ingredients until smooth. Heat over low heat just until lukewarm. Remove from heat. If necessary, add hot water, a few drops at a time, until glaze is pourable.
6

Working in small batches, place cupcakes upside down on cooling rack over large bowl. Pour enough glaze over tops to cover tops and sides. (Reheat glaze, if necessary.)
7

Place 3 mint candy drops in a row and next to each other in center of each cupcake. Press 2 pretzels, one on each side of row of mint drops, to look like butterfly wings. Use pastel candy pieces for heads and licorice pieces for antennae.