Chocolate butterfly cupcakes. Come See our Unique Cake Gifts! Carefully cut the tops off the cupcakes and slice each top into two. These are the "wings" of the butterfly.
Chocolate Butterfly Cupcakes If you are looking for a springy way to celebrate the change of seasons then you need to check out my recipe for Chocolate Butterfly Cupcakes. These are not only darling (darling!) but they are also easy to make and they look like they came from a fancy bakery. In a small saucepan, mix the flour and milk until no lumps remain. You can have Chocolate butterfly cupcakes using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chocolate butterfly cupcakes
- You need of cupcakes.
- You need 150 grams of flour.
- It’s 150 grams of white sugar.
- It’s 150 grams of softened butter.
- You need 3 of eggs.
- It’s 3 tbsp of cocoa powder.
- It’s 1 tsp of baking powder.
- It’s of chocolate icing.
- You need 150 grams of butter.
- Prepare 150 grams of nesquik or similar.
- You need 200 grams of icing sugar.
The babies room was done in butterflies so off this the theme I went to make these Chocolate Butterfly Cupcakes. Here is a link to the recipe for the blueberry cheesecake cupcakes: BlueBerry CheeseCake Cupcakes. Here is how to make the butterflies Chocolate Butterflies. For the cupcakes, combine the mix, eggs, water, and oil, then beat until smooth.
Chocolate butterfly cupcakes step by step
- Preheat the oven to 180. Mine is a fan oven, which tends to get a little hotter than other types, so around 200 on a normal oven..
- Mix together all the ingredients for the cupcakes and mix well. If it looks too thick, add a dash of milk but it should come out okay..
- Set out cupcake cases in muffin trays. Fill them all generously, you want them to rise well over the top of the paper case. The amounts normally make 10 or 12 big ones. Place in oven for 15 to 20 minutes..
- While the cupcakes are cooling, fill a pan with water and bring to the boil. In a glass bowl above the water, combine the nesquik and the butter, stirring constantly. When they are fully combined, sift in the icing sugar slowly. Whisk it until it's smooth..
- Add a little bit of milk until the icing is glossy and smooth. Leave it on a low heat so it doesn't set..
- Carefully cut the tops off the cupcakes and slice each top into two. These are the "wings" of the butterfly..
- Take the icing off the heat and put a teaspoon of it onto each cupcake. Then stick the "wings" in..
- Leave them to cool and set for at least 5 minutes. Enjoy!.
Cut the piece of cake in half to form two wedges. Fill the hollow in the centre of the cake with a little of the cream and then add a little of the raspberry jam. Lightly press the two cake wedges into the jam to form the butterfly wings. Repeat with the remaining cakes, cream and jam. Pretty Chocolate Butterfly Cupcakes. via Annie Eats Annies Eats is the face behind these stunning chocolate butterflies and she too has a great photo tutorial and instructions on her site.
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