-CAKES-
1 1/2 c Unbleached All-Purpose Flour 1/2 c Unsalted Butter, softened
2 ts Baking Powder 3/4 c Superfine Sugar
2 Eggs 2 tb Milk
FILLING
1/2 c Unsalted Butter 1 ts Vanilla Extract
1 1/2 c Confectioners’ Sugar Colored Sugar Crystals
Cakes: Butter 32 mini muffin cups (1 3/4″ in diameter) or line with
tiny paper bake cups. Preheat oven to 375?F. Sift together flour and
baking powder. Set aside. In a small bowl, whisk eggs well. Set aside.
In a small mixing bowl, cream 1/2 cup butter at medium speed.
Gradually add sugar, beating until light and fluffy. Add beaten eggs,
a little at a time, beatiing well after each addition.
Fold in flour mixture. Stir in milk until stiff dropping consistency.
Spoon into muffin cups, filling 3/4 full. Bake in upper third of oven
at 375?F for 15 minutes until pick inserted in center comes out
clean. Cool in pan set on rack. Remove from pan.
Filling: In a food processor, process 1/2 cup butter until creamy.
With processor running, gradually add confectioners’ sugar and
vanilla, processing until 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 pieces sugared side up at an angle in cream filling, forming
the butterfly’s wings.
Yields
32 cakes