To learn how to make Butterfly Cupcakes, follow along with Ms. Natasha with the video below!
- Measuring cups
- Measuring spoons
- Medium Bowl (2)
- Large Bowl
- Small Bowl
- Electric mixer
- Rubber spatula
- Small spoon
- Toothpicks (for testing doneness & swirling)
- Muffin Tins
- Paper Liners
- Oven mitts
- Cooling rack
- Microwavable bowl
- Pastry Bags
- Wax or parchment paper
FOR THE CUPCAKES
- 1 3/4 cups cake flour not self-rising
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup milk room temperature
- 1/3 cup heavy cream room temperature
- 1/2 cup unsalted butter 1 stick, room temperature
- 1 cup granulated sugar
- 3 eggs large, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/4 cup boiling water
FOR THE MARSHMALLOW FROSTING
- 1/2 cup butter softened
- 7 oz marshmallow fluff 1 jar
- 2 tsp vanilla
- 4 cups powdered sugar
- 1/2 cup heavy cream
- white chocolate chips or white chocolate melting wafers
- food/gel coloring: red & green (to make brown) and orange you can also use brown food coloring or melted semi-sweet/milk chocolate chips for this step
FOR THE CUPCAKES
- Preheat the oven to 350 degrees F. Line the muffin tins with paper liners.
- In a medium mixing bowl, whisk together cake flour, baking powder and salt.
- In a small mixing bowl, combine milk and cream.
- In the large mixing bowl, beat together the sugar and butter with an electric mixer on medium-high. Mix until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, to the butter mixture, beating until each is incorporated, scraping down sides of bowl as needed. Mix on low as you add the eggs.
- Add the vanilla to the butter mixture and mix on low.
- Add one third of the flour mixture to the butter mixture, mixing on low speed.
- Add 1/2 of the milk mixture to the batter, mixing on low.
- Add another third of the flour mixture to the batter, mixing on low speed.
- Add the remaining 1/2 of the milk mixture to the batter, beating on low.
- Add the remaining flour mixture to the batter, beating on low. Beat until just combined. Do not over-mix.
- Scrape down the sides of the bowl with a rubber spatula to incorporate any extra batter on the sides.
- Beat until no traces of flour remain. Do not over-beat.
- To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water into a bowl. Stir into reserved 1 cup batter.
- Using a spoon, fill the cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full.
- Run the tip of toothpick through the batter in a figure-eight motion to make swirls.
- Bake, rotating tins halfway through, until tops are golden, or until a toothpick inserted into the middle of the cupcake comes out clean, about 18-20 minutes.
- While cupcakes are baking, begin working on decorations.
FOR THE MARSHMALLOW FROSTING
- Cream together the butter, marshmallow fluff, vanilla and salt until combined and smooth, about 1 minute.
- Gradually add in the powdered sugar, about one cup at a time, alternating with the heavy cream until the frosting is light and fluffy.
- Set frosting aside, until decorations are complete.
FOR THE DECORATING
- Place the white melting chocolates in a medium bowl. Microwave, stirring the chocolate every 30 seconds to prevent them from overheating. Heat and stir until chocolate is melted and smooth.
- If using semi-sweet or milk chocolate for the butterflies wings & antenna, follow the same step above with melting the chocolate.
- Divide the white melting chocolate into two separate bowls, and using the red & green gel colors, add drops & stir until the brown color is reached. In the second bowl, using the orange gel colors, add drops & stir until a bright orange color is achieved.
- Place the antenna template on your work surface, and tape a sheet of wax or parchment paper over it. Transfer some of the melted brown chocolate to a piping bag with a very small hole cut in the corner. Using the template as a guide, pipe chocolate antennae onto the wax or parchment paper. Repeat until all are done. Since they are delicate, it’s a good idea to make extra in case of breakage. Let them set completely before moving them.
- To make the wings, again tape a sheet of wax or parchment paper over the butterfly wing template on your work surface. Start by outlining the wing in a thick layer of brown coating.
- Transfer some of the orange coating to a piping bag with a very small hole cut in the corner. Fill in the center of the wings with the orange coating – don’t worry about filling every single space, just a general coverage is fine. Repeat until all are complete.
- Use a toothpick to spread the coating to the edges of the wing, right up against the brown outline. Repeat until all are complete.
- Take that toothpick and drag it through the brown outline, into the orange, creating a swirled pattern. Repeat around the edges of the wing. It’s a good idea to make extra wings in case of breakage. Once all of the wings are made, allow them to set completely in the refrigerator, about 30 minutes.
- Frost cupcakes while butterflies are setting.
- To assemble, stick the wings on top of the cupcakes at a slight angle so that the outer edges lift up from the cupcake. Carefully stick an antenna in the top between the wings.
- Re-warm (if needed) some chocolate coating, place it in a bag, and pipe a line or a series of dots in between the wings to make the butterfly’s body.
Take It Down A Notch – This recipe should be easy enough for even the youngest Tiny Chef. Use your judgment about the electric mixer as small hands might not be able to manipulate it for as long as necessary. Let your child stir with a wooden spoon and then you can finish mixing with the electric mixer if needed. Kick It Up A Notch – This is a very basic recipe so if you have an older Tiny Chef if should be pretty easy. This is a good time to learn some cooking skills. If possible, use extra eggs to practice separating the yolk from the whites. This is an excellent skill for all Tiny Chefs to learn. Your child can also decorate cupcakes with colored sugar, nonpareils, or sprinkles.
Calories: 559kcal | Carbohydrates: 87g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 193mg | Potassium: 175mg | Fiber: 1g | Sugar: 67g | Vitamin A: 786IU | Calcium: 71mg | Iron: 1mg