You will need – For 12 Butterfly Cupcakes
- 12 cupcakes in gold foil cases
for the Butterflies:
- 100g white flower paste
- Food colour: claret
- Pink Glitter
- 50g royal icing sugar
for the ButterCream:
- 350g icing sugar
- 175g slightly salted butter, softened
- 2 tbsp water
- 1 tsp vanilla extract
- Cocktail sticks
- Non-stick board or greaseproof paper
- Smooth rolling pin
- Small Butterfly Cutter
- A4 white card
- Flat brush
- 3 disposable piping bags
- Large open star piping nozzle
- Bowl and teaspoon
Step-by-Step Butterfly Toppers
- First make your light pink butterflies. Divide your flower paste into two 50g sections and use a cocktail stick to dab a tiny amount of pink food colour onto one section. Knead it in well until it’s pliable and pale pink.
- On a smooth, non-stick surface (you could use greaseproof paper taped down) roll out the pink flower paste thinly to around 1 or 2mm thick. Using your Small Butterfly Cutter, cut out 12 butterfly shapes. Press down firmly to get a clean edge on your butterfly. If they stick inside the cutter, gently push them out.
- Score and bend your white card to create a concertina shape. Line each ‘V’ in the card with folded strips of greaseproof paper. Place your butterflies inside the ‘Vs’, gently folding their bodies to create a crease down the middle. This will help their wings to hold their shape and dry upright, so that they look as if in flight. Leave to dry.
- When your butterflies are dry, gently sweep over their wings with a slightly damp, flat brush dipped in your Pink Glitter. Tap the brush on the edge of the pot before use to ensure that it isn’t too overloaded.
- Spoon 25g of royal icing into a bowl, add a little water and mix until it is soft peak (see page 18, Royal Icing Consistencies). Tint the icing pale pink to match your light pink butterflies.
- Spoon two teaspoons into a piping bag and fold down the open end of the bag. Snip a hole in the tip of the bag and pipe a head and body onto each butterfly. Pipe a large dot for the head and a second dot for the body, dragging the tip of the bag through the icing to create a long, tapering tail. Repeat the steps above to create your magenta butterflies.
Step-by-Step Icing with Buttercream
- For our butterfly cupcakes, we’ve piped on swirls using a large open star nozzle. It’s one of the easiest icing nozzles to use and gives your cupcakes an instantly appetising look. Look out for Issue 2, when we’ll give you three essential icing nozzles.
- Sift the icing sugar into a bowl and add the softened butter. Mix them together using a fork or electric mixer, then add the water and the vanilla extract. Mix all the ingredients together well until pale, soft and fluffy.
- Place a large open star nozzle inside a piping bag (you’ll receive one with Issue 2 of Cake Decorating). and spoon in the buttercream until the bag is half full. Twist the end of the bag to stop the buttercream oozing out.
- Hold your cupcake in place and carefully pipe a swirl around the outside edge of the cake, piping inwards and then upwards at the centre of the cake.
- To attach your butterflies, lift each one carefully off the greaseproof paper and place onto the buttercream.
- Gently push the bodies down so that they nestle into the cream. Vary where you put them, so they look like they’ve just landed.