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.

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Monarch Butterfly Cupcakes

Cupcake Recipe: 

2 C granulated sugar
2 eggs, room temp
2 tsp vanilla extract
1 3/4 C flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup cocoa powder
1 C milk
1/2 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 2/3 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 1/2 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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Monarch Butterfly Cupcakes

Author: Tammilee

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 2/3 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 1/2 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

1. C granulated sugar
2. eggs, room temp
3. tsp vanilla extract
4. /4 C flour
5. /2 tsp baking powder
6. /2 tsp baking soda
7. tsp salt
8. /4 cup cocoa powder
9. C milk
10. /2 C vegetable oil
11. C boiling water
12. Cupcake Directions:
13. -Preheat oven to 350 degrees.
14. -Line cupcake tins with paper liners.
15. - Mix all dry ingredients together on a mixing bowl... flour, salt, baking soda, baking powder, sugar, and cocoa.
16. -Mix in the wet ingredients... vanilla, oil, milk, and eggs.
17. -Beat on medium speed for 2 minutes until all of the ingredients are blended.
18. -Pour in the boiling water... beat until mixed.
19. -Scoop the batter into the lined cupcake tins until 2/3 full.
20. -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
21. -Cool for 10-15 minutes.
22. -Place on wire rack to cool completely.
23. Frosting Recipe:
24. C powdered sugar
25. C unsalted butter
26. TBSP heavy whipping cream
27. Orange/yellow gel food coloring
28. Frosting Directions:
29. -Cream butter in mixing bowl.
30. -Add powdered sugar, continue to mix until butter and powdered sugar are light and creamy.
31. -If the frosting doesn't become creamy add the heavy whipping cream.
32. -Test frosting to see if it can form and keep a stiff peak.
33. -If it doesn't add 1/2 C powdered sugar.
34. -Test again to see if it forms and keeps a stiff peak.
35. -If not add more powdered sugar.
36. -Divide the frosting into two separate bowls.
37. -In the first bowl add orange gel food coloring. Stir to blend.
38. -In the second bowl add yellow gel food coloring. Stir to blend.
39. -Spoon the orange frosting into a pastry bag with a large frosting tip.
40. -Turn the pastry bag one half turn.
41. -Spoon the yellow frosting into the pastry bag.
42. -Twist the open end of the pastry bag to push the frosting to the tip.
43. -Frost the cupcake.
44. Add any additional decoration to the top of the frosted cupcake.

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