Flutter By Cupcakes Recipes

FLUTTER-BY FRANKS

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.

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
• Then halve the remaining peanut butter cups.
• Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
• Enjoy!

FLUTTERING CUPCAKES

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.

FUDGE CUPCAKES BY JOANNE FLUKE

Steps:

• Pre-heat oven to 350°F Position rack in the middle of oven.
• Line a 12-cup muffin pan with double papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers, or you can butter and flour an 8-inch square cake pan or the equivalent.
• Microwave the chocolate, raspberry syrup and 1/4 sugar in a microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but it will maintain its shape. Stir the mixture until smooth and let cool to lukewarm. (You can also do this in a double boiler on the stove.).
• Measure flour, mix in baking powder and salt, and set aside.
• In an electric mixer (or with a VERY strong arm), beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer--an additional 2 minutes if you're doing it by hand.) Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated.
• Add approximately a third of the flour mixture and a third of the milk. (You don't have to be exact--adding the flour and milk in increments makes the batter smoother.) When that's all mixed in, add another third of the flour and another third of the milk. Thwn that's incorporated, add the remainder of the flour and the remainder of the milk. Mix thoroughly.
• Test your chocolate mixture to make sure it's cool enough to add. (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull you hand away, you can add it at this point. Stir thoroughly and you're done.
• Let the batter rest for five minutes. Then stir it again by hand and fill each cupcake paper three-quarters full. If you decided to use the 8-inch cake pan instead of the 6-cup muffin tin, fill it with the remining batter.
• Bake at 350° for 20-25 minutes. The 8-inch cake should bake an additional 5 minutes.
• Fudge Frosting -
• 18 cupcake, or 12 cupcakes and 1 small cake, cooled to room temperature and ready to frost.
• 2 cups chocolate chips (12-ounce package).
• 1 14-ounce can sweetened condensed milk.
• If you use a double-boiler for this frosting, it's foolproof. You can also make it in a heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
• Fill the bottom; part of the double boiler with water. Make sure it doesn't touch the underside ot the top.
• Put the chocolate chips in the top of the double-boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat. Stir occasionall ntil the chocolate chips are melted.
• Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
• Spread on cupcakes, making sure to fill in the "frosting pocked.".
• Give the frosting pan to your favorite person to scrape.
• These cupcakes are even better if you cool them, cover them and let ehem sit for several hours before frosting them.

FLUTTERBY BUTTERFLY CUPCAKES

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.