Saturday, May 8, 2010

Chocolate Chip Butterfly Cupcakes

Photography by Rob Palmer

3/4 cup dark chocolate chips
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs
1 1/2 cups self-raising flour, sifted
2 Tblsp milk
1/2 cup milk chocolate chips
1 x 453g container Betty Crocker Creamy Deluxe Vanilla Frosting
Icing sugar (for dusting)

Line 2 baking trays with non-stick baking paper. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts & is smooth. Transfer to a piping bag fitted with a 5mm plain nozzle.

Pipe 24 small heart shapes onto 1 lined tray to make wings. Pipe twenty-four 2cm lines, ending with a dot, onto the other lined tray to make antennae. Set aside until set. Reserve remaining chocolate.

Preheat oven to 350°F. Line twelve 1/3 cup capacity muffin pans with paper baking cups. Use an electric beater to beat the butter, sugar & vanilla in a large bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition. Add half the flour & half the milk; stir to combine. Stir in remaining flour & milk. Add the chocolate chips & stir until well combined.

Divide the mixture among the lined pans. Bake for 20-25 minutes or until a toothpick inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.
Spread the frosting over the cupcakes. Place the reserved chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts & is smooth. Transfer to a clean piping bag fitted with a 5mm plain nozzle. Insert 2 chocolate wings into the frosting on each cupcake. Pipe a little chocolate between the wings to make the bodies. Insert 2 chocolate antennae into the top of each body. Set aside until set. Lightly dust with icing sugar to serve.
Makes 12 cupcakes.

Source
Good Taste - September 2008, Page 94
Recipe by Kathy Knudsen

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