Trace the outline of the wing template with the dark cocoa melted candy. Do one wing at a time, outline and colored filling, otherwise it will be too set to swirl by the time you have outlined two wings. Keeping the tip of the baggie very close to the wax paper and going slowly helps keep things neat. Use the bag of colored candy melts to fill in the outline. Be generous, so that it will spread all the way to the sides. Rap the baking sheet against your work surface a few times until the filling and outline spread together.
Use a toothpick to swirl the edges and the filling together slightly. Sprinkle the top and bottom of each wing with a few white nonpareils. The melted candy will begin to cool and harden as you work. If it becomes to stiff to work with, microwave for 10 more seconds until melted again. This step is very important — if you think you might need to reheat the candy, definitely do it. You will save yourself a lot of messed up wings by keeping the candy melted.
Repeat this process with more candy melts until you have enough sets of wings for all your cupcakes. I made about Let set completely. I completely forgot to take a picture of this part, but you also need to make pairs of antennae for your butterflies. Trace chocolate onto wax paper in the shape of the antennae as you did with the wings. Allow to set completely. Frost your cupcakes as desired. I think the frosting colored to match the butterfly wings looks great! Place two chocolate chips on top of each frosted cupcake, about half and inch apart.
These will help support the butterfly wings. Place the wings on top of the chocolate chips. I wiped a small amount of frosting out from in between the wings to make room for the body. Place the chocolate frosting in a plastic bag with a tip cut off. Pipe it on in a line of small blobs to look like a body between the wings.
This can be easily done by lining a tall glass with the bag to fill it with the melted chocolate or candy. Fill in the center with the melted colored candy melts. Use a toothpick to swirl the guide the candy melts to fill in the outline and to swirl the colored portion a bit. Then sprinkle the surface with nonpareil sprinkles while the candy is still wet. Repeat process until you have enough wing pairs for the number of cupcakes desired, switching colors of candy melts as necessary.
Place a square of waxed paper on top of the antenna template. Alternatively, you can use a larger piece of waxed paper and move the template around underneath it while piping. Use the melted chocolate in a plastic bag or pastry bag previously used to outline the wings to trace an antenna on the waxed paper. Repeat for as many cupcakes as you have.
Due to how thin the antenna is, it is fragile and may break easily. Bake a batch of your favorite cupcakes. These can each be made with all purpose flour or gluten free flour blend. I like to use aluminum cupcake liners to prevent grease from soaking through a paper liner. Next, tint your favorite buttercream as desired with food coloring gel. I used Easy Vanilla Buttercream.
For a super smooth buttercream, try Vanilla Swiss Meringue Buttercream. Then pipe the colored buttercream onto each cupcake using a disposable piping bag fitted with a large star tip, like a 1M or 2D piping tip. Insert the piping tip into a corner of the bag, snip off the corner just enough so the bottom of the tip can fit through. Fill the bag using the same method show above with the tall drinking glass. Piping bags are made of a thicker material to prevent this from happening.
Place two chocolate chips, upside down, into the top of the frosted buttercream. These will serve to help hold up the wings. In these fully assembled cupcakes, you can see from the side how the chocolate chips help provide support to the wings to stand up. Pipe dots of chocolate frosting between the wings to represent the body of the butterfly. In addition, getting the right color brown would have been another challenge.
You may use the melted chocolate for the body if you prefer. Now you have a beautiful butterfly topper for cupcakes that can be customized to fit any color scheme! I use a cupcake carrier with 2 tiers to transport cupcakes. Disposable cupcake carriers are another option for transporting cupcakes to another location. Any buttercream recipe should be gluten free.
My favorite is Easy Vanilla Buttercream. Check your packaging on your chocolate and candy melts for gluten contamination.
Most brands are gluten free. June 7, Butterfly Cupcakes with a step by step tutorial. Print Recipe Pin Recipe. Prep Time 1 hr. Set Time 1 hr. Total Time 2 hrs. Course Dessert.
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