Butterfly Cut-Out Cupcakes
softened to room temperature
. vanilla extract
. baking powder
pink gel food coloring
purple gel food coloring
small flower cookie cutter
small butterfly cookie cutter
small sandwich bags
Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick spray or use Easter theme cupcake liners.
Combine all the cupcake ingredients and fill each muffin well about 3/4 full.
Bake for 20-25 minutes.
Let the cupcakes cool completely prior to decorating.
Divide the white frosting between 2 bowls.
Add a few drops of pink gel food coloring to one bowl and the purple gel food coloring to another bowl. Stir the frosting to combine.
Fill each small sandwich bag with frosting and snip one corner with kitchen scissors.
Once the cupcakes have cooled, gently press the mini cookie cutters into the top of each cupcake and remove the excess cupcake. (see photo).
Gently squeeze the frosting out of the small sandwich bag and into the cupcake (see photo).
Add some spring colored sprinkles to the frosting (see photo).
Repeat with all the cupcakes.
Recipe courtesy of https://www.frugalmomeh.com