Yield: 32 cakes
|1½ cup||Unbleached All-Purpose Flour|
|2 teaspoons||Baking Powder|
|½ cup||Unsalted Butter|
|1½ cup||Confectioners' Sugar|
|½ cup||Unsalted Butter, softened|
|¾ cup||Superfine Sugar|
|1 teaspoon||Vanilla Extract|
|\N \N||Colored Sugar Crystals|
Cakes: Butter 32 mini muffin cups (1¾" 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 ½ 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 ¾ 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 ½ cup butter until creamy.
With processor running, gradually add confectioners' sugar and vanilla, processing until blended.
Assembly: Cut a ¼" 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