Monarch Butterfly Cupcakes

How pretty are these cupcakes!

I love them! Really anything butterfly makes me smile and these Monarch Butterfly Cupcakes definitely make me smile!

Can you believe how many weeks of cupcake Saturdays we have had! I am in awe of all the cupcake goodness that is going on each weekend. Such a fun series I am really enjoying sharing.

Monarch Butterfly Cupcakes

Cupcake Recipe: 

2 C granulated sugar
2 eggs, room temp
2 tsp vanilla extract
1 ¾ C flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
¾ cup cocoa powder
1 C milk
½ C vegetable oil
1 C boiling water

Cupcake Directions: 

-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
- Mix all dry ingredients together on a mixing bowl...  flour, salt, baking soda, baking powder, sugar, and cocoa.
-Mix in the wet ingredients... vanilla, oil, milk, and eggs.
-Beat on medium speed for 2 minutes until all of the ingredients are blended.
-Pour in the boiling water... beat until mixed.
-Scoop the batter into the lined cupcake tins until ⅔ full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10-15 minutes.
-Place on wire rack to cool completely.

Frosting Recipe: 

4 C powdered sugar
1 C unsalted butter
4 TBSP heavy whipping cream
Orange/yellow gel food coloring

Frosting Directions: 

-Cream butter in mixing bowl.
-Add powdered sugar, continue to mix until butter and powdered sugar are light and creamy.
-If the frosting doesn't become creamy add the heavy whipping cream.
-Test frosting to see if it can form and keep a stiff peak.
-If it doesn't add ½ C powdered sugar.
-Test again to see if it forms and keeps a stiff peak.
-If not add more powdered sugar.
-Divide the frosting into two separate bowls.
-In the first bowl add orange gel food coloring. Stir to blend.
-In the second bowl add yellow gel food coloring. Stir to blend.
-Spoon the orange frosting into a pastry bag with a large frosting tip.
-Turn the pastry bag one half turn.
-Spoon the yellow frosting into the pastry bag.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost the cupcake.

Add any additional decoration to the top of the frosted cupcake.

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Contents

• Monarch Butterfly Cupcakes
  • Ingredients
  • Instructions

Monarch Butterfly Cupcakes

Print Rate

Author: Tammilee Tips

Ingredients

• Cupcake Directions:
• -Preheat oven to 350 degrees.
• -Line cupcake tins with paper liners.
• - Mix all dry ingredients together on a mixing bowl... flour salt, baking soda, baking powder, sugar, and cocoa.
• -Mix in the wet ingredients... vanilla oil, milk, and eggs.
• -Beat on medium speed for 2 minutes until all of the ingredients are blended.
• -Pour in the boiling water... beat until mixed.
• -Scoop the batter into the lined cupcake tins until ⅔ full.
• -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• -Cool for 10-15 minutes.
• -Place on wire rack to cool completely.
• Frosting Directions:
• -Cream butter in mixing bowl.
• -Add powdered sugar continue to mix until butter and powdered sugar are light and creamy.
• -If the frosting doesn't become creamy add the heavy whipping cream.
• -Test frosting to see if it can form and keep a stiff peak.
• -If it doesn't add ½ C powdered sugar.
• -Test again to see if it forms and keeps a stiff peak.
• -If not add more powdered sugar.
• -Divide the frosting into two separate bowls.
• -In the first bowl add orange gel food coloring. Stir to blend.
• -In the second bowl add yellow gel food coloring. Stir to blend.
• -Spoon the orange frosting into a pastry bag with a large frosting tip.
• -Turn the pastry bag one half turn.
• -Spoon the yellow frosting into the pastry bag.
• -Twist the open end of the pastry bag to push the frosting to the tip.
• -Frost the cupcake.
• Add any additional decoration to the top of the frosted cupcake.

Instructions

• C granulated sugar
• eggs, room temp
• tsp vanilla extract
• /4 C flour
• /2 tsp baking powder
• /2 tsp baking soda
• tsp salt
• /4 cup cocoa powder
• C milk
• /2 C vegetable oil
• C boiling water
• Cupcake Directions:
• -Preheat oven to 350 degrees.
• -Line cupcake tins with paper liners.
• - Mix all dry ingredients together on a mixing bowl... flour, salt, baking soda, baking powder, sugar, and cocoa.
• -Mix in the wet ingredients... vanilla, oil, milk, and eggs.
• -Beat on medium speed for 2 minutes until all of the ingredients are blended.
• -Pour in the boiling water... beat until mixed.
• -Scoop the batter into the lined cupcake tins until ⅔ full.
• -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• -Cool for 10-15 minutes.
• -Place on wire rack to cool completely.
• Frosting Recipe:
• C powdered sugar
• C unsalted butter
• TBSP heavy whipping cream
• Orange/yellow gel food coloring
• Frosting Directions:
• -Cream butter in mixing bowl.
• -Add powdered sugar, continue to mix until butter and powdered sugar are light and creamy.
• -If the frosting doesn't become creamy add the heavy whipping cream.
• -Test frosting to see if it can form and keep a stiff peak.
• -If it doesn't add ½ C powdered sugar.
• -Test again to see if it forms and keeps a stiff peak.
• -If not add more powdered sugar.
• -Divide the frosting into two separate bowls.
• -In the first bowl add orange gel food coloring. Stir to blend.
• -In the second bowl add yellow gel food coloring. Stir to blend.
• -Spoon the orange frosting into a pastry bag with a large frosting tip.
• -Turn the pastry bag one half turn.
• -Spoon the yellow frosting into the pastry bag.
• -Twist the open end of the pastry bag to push the frosting to the tip.
• -Frost the cupcake.
• Add any additional decoration to the top of the frosted cupcake.

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