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Butterfly Cake

You will surprise your guests when you bring out this beautiful butterfly cake.

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  • prep time 45 min
  • total time 2 hr 10 min
  • ingredients 11
  • servings 12
 

Ingredients

CAKE

1
(18.25-oz.) pkg. pudding-included yellow cake mix
1
cup water
1/3
cup oil
3
eggs

FROSTING

Purple icing color (not liquid food color)
1
(16-oz.) can vanilla frosting

DECORATIONS

1
(8-inch) piece black licorice twist
1
black jelly bean
2
(5-inch) pieces black string licorice
Purple decorator sugar
Black decorating icing, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan; line 12 muffin cups with paper baking cups. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Fill paper-lined muffin cups 2/3 full; pour remaining batter into greased and floured cake pan. Place cake pan in oven first, then muffin tin.
  • 2 Bake at 350°F. until toothpick inserted in center comes out clean. Bake cupcakes 20 to 30 minutes; bake cake in pan for 35 to 40 minutes. Cool cupcakes and cake in pan for 15 minutes. Remove cupcakes and cake from pans; place on wire rack. Cool 30 minutes or until completely cooled.
  • 3 Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil-covered cardboard to form butterfly.
  • 4 Add purple icing color to frosting to make desired purple color; blend well. Frost cupcakes and cake pieces. Cut licorice twist in half; place side by side between cake pieces for body. Place jelly bean above licorice for head. Bend string licorice to form antennae; insert into cake near jelly bean. Decorate "wings" and cupcakes with decorator sugar and decorating icing as desired.
  • 1 Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan; line 12 muffin cups with paper baking cups. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Fill paper-lined muffin cups 2/3 full; pour remaining batter into greased and floured cake pan. Place cake pan in oven first, then muffin tin.
  • 2 Bake at 350°F. until toothpick inserted in center comes out clean. Bake cupcakes 20 to 30 minutes; bake cake in pan for 35 to 40 minutes. Cool cupcakes and cake in pan for 15 minutes. Remove cupcakes and cake from pans; place on wire rack. Cool 30 minutes or until completely cooled.
  • 3 Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil-covered cardboard to form butterfly.
  • 4 Add purple icing color to frosting to make desired purple color; blend well. Frost cupcakes and cake pieces. Cut licorice twist in half; place side by side between cake pieces for body. Place jelly bean above licorice for head. Bend string licorice to form antennae; insert into cake near jelly bean. Decorate "wings" and cupcakes with decorator sugar and decorating icing as desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
4g,
4%
),
Cholesterol
55mg
55%;
Sodium
380mg
380%;
Total Carbohydrate
61g
61%
(Dietary Fiber
0g
0%
  Sugars
45g
45%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1/2 Starch; 3 1/2 Fruit; 4 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.