Butterfly Fairy Cakes
Ingredients| |
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Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with
tiny paper bake cups. Preheat oven to 375øF. 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 375øF 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.
Source: Victoria Magazine, June 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Servings: 32
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