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Butterfly Cupcake Petits Fours
Butterfly Cupcake Petits Fours
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Prep Time:
2 hours 30 minutes
Total Time:
3 hours 20 minutes
Perfect bite-sized treats for any occasion, guaranteed to be a hit!
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat the oven to 350°F. Line 24 mini muffin cups with paper baking cups. In a medium bowl, combine flour, baking powder, and salt; set aside.
  • In a large bowl, use an electric mixer on medium speed to beat shortening for 30 seconds. Slowly add granulated sugar, about 1/3 cup at a time, while beating well after each addition and scraping the bowl occasionally. Beat for an additional 2 minutes. Add egg whites one at a time, beating well after each addition, followed by vanilla. On low speed, mix in the flour mixture and milk alternately, about one-third of the flour mixture and half of the milk at a time, just until blended.
  • Spoon each cup almost to the top with approximately 1 tablespoon plus 1 teaspoon of batter, filling them about two-thirds full. (Cover and refrigerate any leftover batter until it's time to bake; allow the pan to cool for 15 minutes before using it again.)
  • Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes, then transfer the cupcakes from the pans to cooling racks. Allow them to cool completely for about 15 minutes. Repeat with the rest of the batter to make 48 more mini cupcakes. Once cooled, discard the paper baking cups.
  • In a 2 1/2 quart saucepan, whisk together glaze ingredients until silky. Gently warm over low heat until lukewarm. Take off heat. If needed, stir in hot water, a few drops at a time, until glaze reaches desired consistency for pouring.
  • Dip cupcakes upside down into glaze on a cooling rack over a bowl, ensuring tops and sides are fully covered. Reheat glaze if needed.
  • Arrange 3 mint candy drops in a line at the center of each cupcake. Place 2 pretzels on either side of the mint drops to create butterfly wings. Finish by adding pastel candy pieces for heads and licorice pieces for antennae.

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