Flutter By Cupcakes Recipes

Steps:

• Unroll crescent dough and separate into eight triangles; cut each triangle in half. Roll each piece into a ball; flatten to 1/2-in. thickness. For wings, place four dough balls in a square shape 2 in. apart on an ungreased baking sheet. Cut each hot dog lengthwise to within 3 in. of the opposite end. Press a hot dog between each set of wings. , Bake at 375° for 14-16 minutes or until golden brown. Place drops of ketchup and mustard below cut edge of hot dog for eyes and mouth.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
• Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
• Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
• Spread frosting over cupcakes or pipe through a pastry bag.

Steps:

• 1. Preheat oven to 350°F.
• 2. Line the cupcake pans with the paper cupcake liners.
• 3. Prepare the cake mix according to the package instructions. Pour the cake mix into the lined cupcake pans, and bake for approximately 18-21 minutes. Transfer to a wire rack, and let cool completely.
• 4. While the cupcakes are baking, prepare the butterfly wings. Line the two sheet pans with wax paper. Transfer 1 cup of vanilla frosting to a microwave-safe bowl; heat in the microwave for 10-15 seconds, stirring occasionally, until the texture of slightly whipped cream. Dip the pretzels in the warmed vanilla frosting until they're almost covered. Dab off any excess frosting, and then sprinkle with the pink decorating sugar before the icing sets. Transfer to the lined sheet pans; set aside and let cool completely.
• 5. Tint 1 can of vanilla frosting green; spread it on top of the cooled cupcakes. Refrigerate until the frosting is set.
• 6. Using the photo as your guide, decorate the cupcakes as follows:
• 7. Cover the top with green M&M'S® Brand Chocolate Candies on the outside edge of each cupcake.
• 8. Press the small tips of the pretzels on top of the cupcakes for wings.
• 9. Place one M&M'S® Brand Peanut Chocolate Candies for the head.
• 10. Arrange a line of same-color M&M'S® Brand Peanut Chocolate Candies for the body.
• 11. Cut the licorice laces and place them as antennae.

Steps:

• Preheat oven to 350°F.
• Place liners in muffin pans; set aside.
• Prepare cake mix following package directions for 24 cupcakes.
• Spoon batter into baking cups. Bake as directed. Cool.
• Tint frosting with green food color; frost cupcakes.
• For each butterfly, dip 2 mini pretzels in melted white candy coating.
• Place on wax paper wax paper with rounded sides of pretzels touching.
• Drizzle more candy coating between pretzels.
• Sprinkle with colored sprinkles.
• For antenna, insert 2 pieces of licorice into candy coating.
• When coating has hardened, stand butterfly on top of cupcake.

Steps:

• Preheat oven to 350 degrees.
• Line the cupcake pans with the paper cupcake liners.
• Prepare the cake mix according to the package instructions. Pour the cake mix into the lined cupcake pans, and bake for approximately 18 to 21 minutes. Transfer to a wire rack and let cool completely.
• While the cupcakes are baking, prepare the butterfly wings. Line the 2 two sheet pans with waxed paper. Transfer 1 cup of vanilla frosting to the microwave-safe bowl; heat in the microwave for 10 to 15 seconds, stirring occasionally, until the texture of slightly whipped cream. Dip the pretzels in the warmed vanilla frosting until they're almost covered. Dab off any excess frosting, and then sprinkle with the pink decorating sugar before the icing sets. Transfer to the lined sheet pans; set aside and let cool completely.
• Tint 1 can of vanilla frosting green; spread it on top of the cooled cupcakes. Refrigerate until the frosting is set.
• Using the photo as your guide, decorate the cupcakes as follows: Cover the top with green M&M'S Brand Chocolate Candies on the outside edge of each cupcake. Press the small tips of the pretzels on top of the cupcakes for wings. Place one M&M'S Brand Peanut Chocolate Candies for the head. Arrange a line of same-color M&M'S Brand Peanut Chocolate Candies for the body.