Spring Butterfly Cupcakes

What you'll need

Dawn White Buttercreme Style Icing (02434356)

Dawn Exceptional® Bright Yellow Buttercreme Style Icing (02434398)

Dawn Exceptional® Light Pink Buttercreme Style Icing (02441046)

Dawn Chocolate Buttercreme Style Icing (02440981)

Dawn Exceptional® Hot Pink Buttercreme Style Icing (02441038)

Dawn Exceptional® Baker’s Request™ White Cake Mix (00499865)

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Water

Kerry™ Spring Decorettes (02384478)

Mona Lisa® Yellow Butterfly Wing White Chocolate Decoration (03032763)

Directions

Shades of Orchid Buttercreme Pallet Formula:

White
Creamy Yellow- 5 parts white: 1 part bright yellow
Orchid Pink- 3 parts white: 1 part light pink
Mauve- 3 parts light pink: I part chocolate
Plum- 2 parts chocolate: 1 part hot pink

Cake Directions

Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5 oz batter into each cavity. Bake at 350 ͦF until cupcakes spring back lightly when touched. Let cool completely.

Using a large straight tip, pipe a swirl on top of each cupcake, roll the sides of exposed buttercreme in the spring sprinkles mix. Place the rest of the buttercreme colors in piping bags fitted with an open star tip. Taking turns with different colors, pipe a swirl on top of the other swirl. Place two chocolate butterfly wings in the colored swirl.

White Cake, Buttercream, Buttercreme, Yellow, Pink, Lavendar, White Chocolate, Spring, Pastel, White Chocolate, Wings, Cupcake, Butterfly, Party, Birthday

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Spring Butterfly Cupcakes

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