Butterflies in Flight

January 24, 2012

Ingredients

Preparation

Tint 1/2 cup buttercream pale blue with gel-paste food color; tint remaining 4 1/2 cups pale green. Using an offset spatula, spread a smooth layer of green buttercream on cupcakes. Press 2 small pretzel twists, curved ends down, into center of each cupcake for wings. Place a candy-coated chocolate between wings at one end for the head. Snip black licorice laces into 1/2-inch pieces; slide 2 pieces under candy head for antennae. Starting at head, pipe dots in descending sizes between pretzels with blue buttercream and a small plain tip (#4) to resemble bodies.

Martha Stewart's Cupcakes

TagsCupcake Cake Dessert Cookbooks

Recipe notes

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