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Butterfly Cupcake Petits Fours

Butterfly Cupcake Petits Fours
  • 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!
Updated August 8, 2011
Make With
Make With
Gold Medal Flour

Ingredients

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

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.

  • For sparkly butterfly wings, brush pretzels with a little of the glaze, then sprinkle with colored sugar.

Nutrition Facts

Serving Size: 1 Cupcake Petit Four
Calories
120
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
15mg
0%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
19g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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