Butterfly Cake

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

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Servings 12

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ingredients 11
Prep Time 45 min
Total Time 2 hr 10 min

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

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Directions

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.