-CAKES-
1 1/2 c Unbleached All-Purpose Flour
2 ts Baking Powder
2 Eggs
1/2 c Unsalted Butter, softened
3/4 c Superfine Sugar
2 tb Milk
FILLING
1/2 c Unsalted Butter
1 1/2 c Confectioners’ Sugar
1 ts Vanilla Extract
Colored Sugar Crystals
Cakes: Butter 32 mini muffin cups (1 3/4″ in diameter) or line with tiny
paper bake cups. Preheat oven to 375F. 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 375F
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.
Yields
32 Cakes