Butterfly Cupcakes
a.. Prep: 35 min. Bake: 15 min. + cooling
b.. Yield: 20 Servings
35
15
50
Ingredients
a.. 3/4 cup butter, softened
b.. 3/4 cup sugar
c.. 3 eggs
d.. 1 teaspoon vanilla extract
e.. 2 cups self-rising flour
f.. 1/2 cup milk
g.. 1 can (15-3/4 ounces) lemon pie filling
h.. 40 pieces red and/or black shoestring licorice (2 inches)
Directions
a.. In a large bowl, cream butter and sugar until light and fluffy. Beat in
eggs and vanilla. Add flour to cream mixture alternately with milk.
b.. Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or
until a toothpick inserted near the center comes out clean. Cool in pans 10
minutes before removing to wire racks to cool completely.
c.. Cut off the top fourth of each cupcake; cut the slices in half. Spoon 1
tablespoon pie filling onto each cupcake. Place two halves upside down on top
of filling for wings. Insert two pieces of licorice for antennae. Yield: 20
cupcakes.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2
teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add
all-purpose flour to measure 1 cup.
Nutritional Facts 1 serving (1 each) equals 222 calories, 9 g fat (5 g
saturated fat), 80 mg cholesterol, 244 mg sodium, 32 g carbohydrate, trace
fiber, 3 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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