Butterfly Cupcake Petits Fours

Butterfly Cupcake Petits Fours

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!

Prep Time

2:30

Hrs:Mins

Total Time

3:20

Hrs:Mins

Makes

72

cupcake

Cupcakes
2 3/4
cups Gold Medal® 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
Glaze
8
cups powdered sugar
1/2
cup water
1/2
cup light corn syrup
2
teaspoons almond extract
Decorations
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
  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.
Makes 72 cupcake petits fours
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For sparkly butterfly wings, brush pretzels with a little of the glaze, then sprinkle with colored sugar.

Nutrition Information:

1 Serving (1 Cupcake Petit Four)
  • Calories 120
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 45mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 0g,
    • Sugars 19g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.