Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire
In the past couple of months I've made a couple of desserts and haven't had time to blog about them. I'm trying to catch up with a couple of posts today, so that in the up coming weeks I can post about the treats as I'm working on them!
So, I made butterfly cupcakes sometime in the early summer. They were for a friends birthday (and basically just an excuse to try out something new). To date these are my fav cupcakes, I got the idea from a cupcake book and have been wanting to try them forever. They are not so easy to make however... take a look!
So right off the bat, i'll say that these were a lot more complicated then I thought they would be. First of all I must have been doing something wrong when working with the chocolate "butterflies". It was a disaster! Next up, placing them ON the cupcakes wasn't as easy as advertised, they kept sliding off and sinking into the cupcakes.
If you want to make these all you need is:
-Your fav vanilla frosting recipe or can of frosting
-Dark chocolate wafers
-Orange chocolate wafers
-1/2 cup of chocolate frosting
Once the cupcakes are made, cooled, and iced (tinted with a bit of yellow & red gel coloring). You need to make a simple butterfly wing template with a sharpie, preferably between 2-3 inches. Then melt your dark chocolate wafers and orange wafers in two separate ziplock bags. Once they have cooled off a bit, cut the TINIEST hole in the corner of the ziplock bag. Place a piece wax paper over your template, trace the outline a couple of times in dark chocolate, then fill the center with the orange. Give the wax paper a shake, the two chocolates will blend together, then take a toothpick and drag it from the edges of the wing into the center. Next, sprinkle (if you have some on hand) some nonpareils onto the top corners of your wings.
When you have aprox. 6 pairs of wings, place your wax paper in the freezer to dry. Use a piping bag or a ziplock with a small hole cut in the corner of the bag, pipe out a straight line of chocolate frosting in the center of the cupcake. When the wings are ready use the chocolate frosting as a glue to keep the wings in place on the cupcake.
Unfortunately, this is a really bad shot but it gives you an idea of what it looks like when the butterflies are "in-flight". It is not easy to keep the wings vertical, my tip is to cut very narrow slits into the cupcake below to help anchor the wings in place.
These area lot of fun to make and look great when bring them to a friends house.
What are some of your melted chocolate tips for me?
Hope you get surprised with something delicious today
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