Easy Butterfly Cupcakes
These whimsical Butterfly Cupcakes are the ultimate easy spring dessert! Using store-bought white chocolate pretzels and pastel Sixlets, you can create a stunning garden-themed treat without any advanced piping skills. Perfect for Easter, garden parties, or little girl birthdays.
Ingredients
12 baked cupcakes (cooled completely)
16 oz. Pink frosting (canned or homemade)
24 White Chocolate covered pretzels (store-bought)
16 oz. Sixlets (spring/pastel mix)
7 oz. Sweetened coconut flakes
Instructions
1. Bake your favorite cupcakes and allow them to cool completely before decorating.
2. Spread a generous layer of pink frosting onto each cupcake using a knife or offset spatula.
3. Create the butterfly body: Place 4 to 5 Sixlets in a straight line right down the middle of the cupcake.
4. Add the wings: Place two white chocolate pretzels at an angle on either side of the Sixlet body, pressing gently into the frosting.
5. Add the antennae: Tuck two pieces of shredded coconut just under the top Sixlet candy.
6. Repeat for all cupcakes and enjoy!
Notes
Yield Note: Most cake mixes make 24 cupcakes; simply double the decorations if making a full batch.
Storage: Best served the same day. Store at room temperature for up to 3 days in an airtight container.
Find it online: https://pinchofwarmthbakes.com/easy-butterfly-cupcakes/