Not Shy Butterfly Cupcakes
Black string licorice
Each cupcake serves 1.
Make butterfly in advance. Tint fondant red (combine Red-Red and Christmas Red to produce shade shown), rose and reserve white. Attach fondant pieces together using a damp brush.
Make wings using rose fondant. Cut out 2 hearts using smallest cutter. Trim 1/2 in. off pointed ends. Using white fondant, shape 12 bead shapes 3/8 in. long. Attach two beads together to form heart and attach to wings. Let dry on cornstarch-dusted surface.
Make body using red fondant: Roll a log 1 1/2 in. long x 1/2 in. diameter. Roll a 5/8 in. diameter head, attach. Cut two 1/2 in. long pieces of licorice and insert into head; roll two 1/8 in. balls and attach to ends of licorice. Let dry overnight.
Bake and cool cupcakes; ice smooth in white buttercream.
Position wings; draw facial features on butterfly with black FoodWriter and position between wings.
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