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Add a photoServings: 12
Ingredients
- 1 1/2 c. Unbleached All-Purpose Flour
- 2 tsp Baking Pwdr
- 2 x Large eggs
- 1/2 c. Unsalted Butter, softened
- 3/4 c. Superfine Sugar
- 2 Tbsp. Lowfat milk
- 1/2 c. Unsalted Butter
- 1 1/2 c. Confectioners' Sugar
- 1 tsp Vanilla Extract Colored Sugar Crystals
Directions
- Cakes: Butter 32 mini muffin c. (1 3/4" in diameter) or possibly line with tiny paper bake c.. Preheat oven to 375 F. Sift together flour and baking pwdr. Set aside. In a small bowl, whisk Large eggs well. Set aside.
- In a small mixing bowl, cream 1/2 c. butter at medium speed. Gradually add in sugar, beating till light and fluffy. Add in beaten Large eggs, a little at a time, beatiing well after each addition.
- Mix in flour mix. Stir in lowfat milk till stiff dropping consistency. Spoon into muffin c., filling 3/4 full. Bake in upper third of oven at 375 F for 15 min till pick inserted in center comes out clean. Cold in pan set on rack. Remove from pan.
- Filling: In a food processor, process 1/2 c. butter till creamy. With processor running, gradually add in confectioners' sugar and vanilla, processing till blended.
- Assembly: Cut a 1/4" thick slice from the top of each cupcake. Spoon a dollop of filling on bottom of each cake. Cut each cake-top slice in half.
- Dip cut sides of cake tops in colored sugar crystals. Replace top cake pcs sugared side up at an angle in cream filling, forming the butterfly's wings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 294 | |
| Calories from Fat 144 | 49% |
| Total Fat 16.36g | 20% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 225mg | 9% |
| Potassium 37mg | 1% |
| Total Carbs 34.58g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 22.32g | 15% |
| Protein 2.89g | 5% |
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