Lemon Butterfly Cupcakes – Flights of Fancy

When I first saw these decorated cupcakes on http://www.simmiecakes.com/2012/03/06/how-to-make-butterfly-cupcakes/ I knew I had to make them!  I love butterflies and have never seen cupcakes decorated like this – what a show stopper!  It turns out they were not at all difficult to make.  For a “how to” for the chocolate butterflies, click the link above for simmiecakes.com.

 

Lemon Cupcakes

adapted from allrecipes.com by startingtosimmer.blogspot.com

yield: 30 cupcakes

1 cup (2 sticks) butter at room temperature

2 cups sugar

3 eggs

the zest from one large lemon

1 teaspoon vanilla extract

2 teaspoons lemon extract

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

1 cup sour cream

Preheat oven to 350 degrees line a cupcake pan with paper liners

In a mixing bowl cream butter and sugar on high until light and fluffy. Beat in eggs one at a time. Add lemon zest, lemon and vanilla extracts and mix well.

In a medium bowl combine dry ingredients. Add to butter and sugar mixture in three additions, alternating with milk and sour cream. Start and end with flour mixture.

Scoop ¼ cup of batter into cupcake liners, and bake for 25 minutes or until a toothpick inserted into center comes out clean. Cool completely before frosting.

Lemon Buttercream Frosting

yield: enough frosting for 24-30 cupcakes

1 cup butter at room temperature

2 tablespoons vegetable shortening

3 cups powdered sugar

2 tablespoons milk (as needed)

2 teaspoons lemon extract

Beat butter and shortening with an electric mixer until light and fluffy. Add sugar a little at a time, until fully incorporated. Increase speed to medium high and beat until frosting is light and fluffy. Add milk 1 tablespoon at a time if frosting is too dense. Add lemon extract and beat well.

 Source for cupcakes and icing:  Startingtosimmer.blogspot.com