Morphos Butterflies Cupcakes

Jul 22, 2018Cupcakes Recipes

Alan Richardson

Advertisement – Continue Reading Below

1 1/2 c.
dark cocoa melting wafers

1 1/2 c.
blue candy melting wafers

2 tbsp.
yellow nonpareils

3/4 c.
dark chocolate frosting

1 1/2 c.
vanilla frosting

12
vanilla cupcakes baked in white paper liners

3/4 c.
white coarse decorating sugar

24
brown M&M’s

  1. Pairs of wings and antennae: Place templates for wings and antennae on baking sheets; cover with wax paper.
  2. Put 1 cup each dark cocoa and blue candy melting wafers into separate ziptop bags; do not seal. Microwave 10 seconds to soften. Squeeze, return to microwave and repeat until smooth. Press out excess air and seal.
  3. Snip a tiny corner from each bag. Working on one wing at a time, use melted dark cocoa to outline template on wax paper. Go over outline to thicken. Fill in with melted blue candy. Then, following the shape of the wing’s outer edge, pipe a line of dark cocoa on the blue portion of the upper and lower wings. Tap the pan slightly to flatten. With toothpick, pull dark cocoa into blue to make the design.
  4. While candy is still liquid, sprinkle top and bottom wing tips with yellow nonpareils. Repeat, melting additional wafers several seconds in the microwave as needed (be careful not to overheat). Chill baking sheets until set, about 5 minutes. Repeat for antennae, using melted dark cocoa.
  5. Spoon chocolate frosting into a ziptop bag, press out excess air, seal and set aside. Spread vanilla frosting on top of cupcakes; roll edges in white decorating sugar.
  6. Carefully peel chilled wings and antennae from wax paper. Place 2 brown M&M’s, 1/2 in. apart, on top of cupcakes to support wings. Press inside edge of a pair of wings into frosting about 1/4 in. apart, leaning wings on M&M’s. Gently press antennae into frosting at head of butterfly. For body, snip a small corner from the bag with chocolate frosting. Starting at antennae, pipe 4 or 5 beads of frosting down the length of body, drawing frosting into a small point on the last bead.
  7. Plan Ahead: You can make wings and antennae up to 2 days ahead; store loosely covered at cool room temperature.

Alan Richardson

Advertisement – Continue Reading Below

Read More

More Recipes to Love ❤
Healthy chocolate brownies

Healthy chocolate brownies

27 Sep |

Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.

Kahlúa Brownies

Kahlúa Brownies

27 Sep |

Please welcome guest author Garrett McCord and pour yourself a glass of milk; you’ll need one with these brownies! ~Elise So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I’m all for a decent cocktail, but really, I try not to…

Turtle Brownies

Turtle Brownies

27 Sep |

Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking…

Truffle Brownies

Truffle Brownies

27 Sep |

Step 1Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth.…

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

27 Sep |

Fudgy chocolate brownies studded with pieces of creamy white chocolate peppermint bark. Adapted from Mark Bittman’s brownies. Peppermint Bark Brownies Recipe Save 8 tablespoons (1 stick) unsalted butter 3 ounces unsweetened baking chocolate 1 cup sugar 2 eggs at room temperature 1/2 cup (3 1/2 ounces) plus 1 tablespoon all purpose flour 1/4 teaspoon salt…

Gluten-Free Vanilla Crescent Cookies

Gluten-Free Vanilla Crescent Cookies

27 Sep |

Ingredients:1 cup confectioners’ sugar, plus more for finishing cookies14 tbsp. unsalted butter, softened2 tsp. vanilla extract6 oz. walnuts or almonds, finely ground in food processor1 1⁄4 cups plus 2 tbsp. tapioca flour1⁄2 cup chickpea flour1⁄3 cup chestnut flour1⁄4 cup white rice flour1⁄2 tsp. fine salt