Pull-Apart Butterfly Cupcakes

Prep 35 min
Total 1 hr 40 min
Ingredients 7
Servings 24

Encourage party guests to dig in and grab one of the delectable cupcakes making up this beautiful butterfly! MORE+ LESS-

By Betty Crocker Kitchens

Updated August 25, 2011

Ingredients

Cupcakes

box yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

Red food color

Yellow food color

container vanilla frosting

2/3

cup chocolate frosting

Assorted spring-colored candies and sugar

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
2

Stir 5 drops red food color and 5 drops yellow food color into vanilla frosting to make orange frosting; set aside.
3

On large serving tray or cookie sheet covered with foil, arrange 24 cupcakes as shown in diagram. Frost center body of butterfly and antennae with chocolate frosting. (Push cupcakes together slightly to frost entire body and antennae, not just individual cupcakes.) Frost remaining cupcakes with orange frosting for wings. (Push cupcakes together slightly to frost entire wings, not just individual cupcakes.) Pipe chocolate frosting outline on wings, if desired. Decorate butterfly with candies and sugar. Store loosely covered.

To order the decorations shown, go to fancyflours.com and search for royal icing sugar decorations.
For more vivid color, use paste icing color.
Let kids get creative and have fun decorating the butterfly wings. They can even pick out their favorite candies to use.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Facts

Serving Size: 1 Cupcake (Cake and Frosting Only)

Calories: 220
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 2g 11% Trans Fat 1 1/2g
Cholesterol: 25mg; 9%
Sodium: 200mg; 8%
Potassium: 40mg; 1%
Total Carbohydrate: 32g; 11%
Dietary Fiber 0g 0% Sugars 22g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;