Lemon Butterfly Cakes

Famed for her cake pops, Bakerella (a.k.a. Angie Dudley) whipped up these cheery cupcakes as a special treat for Woman's Day. They're full of lemony flavor and only require simple baking and kitchen tools.

CAL/SERV:491

YIELDS:12

PREP TIME:2 hours 0 mins

TOTAL TIME:2 hours 25 mins

INGREDIENTS

LEMON BUTTERFLY CAKES

1 1/4 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. kosher salt

1 c. granulated sugar

1 1/4 c. unsalted butter

2 large eggs

1 tbsp. lemon zest

1 tsp. pure vanilla extract

2 tbsp. fresh lemon juice

1/4 c. whole milk

3 c. confectioners’ sugar

white sanding sugar

12 Good & Fruity or Good & Plenty candies or jelly beans

Candy Butterfly Wings (click for step-by-step instructions)

 

DIRECTIONS

1. After making the Candy Butterfly Wings, heat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
2. Using an electric mixer, beat the granulated sugar and 1/2 cup (1 stick) butter in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Mix in the zest, vanilla and 1 Tbsp lemon juice.
3. Reduce the mixer speed to low and alternately add the flour mixture and the milk, mixing just until incorporated.
4. Divide the batter among the muffin cups (about 1/4 cup each). Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Let cupcakes cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
5. Meanwhile, using an electric mixer, beat the confectioners’ sugar and the remaining 3/4 cup (1 1/2 sticks) butter and Tbsp lemon juice until light and fluffy, about 3 minutes.
6. One at a time, frost the cupcakes (about 3 Tbsp frosting each), then immediately dip in the sanding sugar to coat completely.
7. Arrange the wings on the cupcakes: Lightly insert the pointy ends of a pair of bottom (smaller) wings into the center of a cupcake. Repeat with two top (larger) wings.
8. Dab a bit of frosting where the wings meet, and place a piece of candy on top to form the butterfly’s body.

Tips & Techniques

Store the cupcakes and wings, covered, at room temperature (in a cool place, so the wings don’t melt) for up to 2 days. Frost and decorate the cupcakes as directed.

Read more please visit :www.womansday.com

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