Strawberry Butterfly Cupcakes

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 24 cupcakes

Decorate your celebration with a flock of summer butterflies made from fresh berries. These charming cupcakes are literally filled with strawberries. Each fragrant cupcake has a juicy center of crushed strawberries. Each is topped with a light, whipped topping and decorated with a strawberry butterfly. The cupcakes are baked with a ready-made cake mix and decorated with store-bought topping, but you can make them using your own recipe if you prefer. The key here is the extraordinary flavor of fresh strawberries and the strawberry butterfly for decoration. It's easy to cut out of a strawberry, and for the antennae, buy green taffy or gummy candy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (420 g) of dry strawberry cake mix (+ additional ingredients needed)
32 small strawberries with leaves
2 tablespoons of sugar
1 tbsp. freshly squeezed lemon juice
1 green taffy (15g), such as AirHeads Watermelon
1 container (340 g) frozen whipped topping, such as Cool Whip, thawed
Additional equipment: a pastry bag with a medium star tip, a watermelon scoop, a spoon or small vegetable peeler

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, cream, strawberry

Cooking the dish according to the recipe:

Cupcakes:

Mix the cake batter according to package directions to make 24 cupcakes. Bake and cool in the pan on a wire rack for 15 minutes, then transfer the cupcakes to a wire rack to cool completely.
Hull and chop about 8 strawberries (about 1 cup chopped strawberries). Combine the chopped strawberries, sugar, and lemon juice in a medium bowl. Let stand at room temperature, shaking a few times, until the strawberries release their juices, about 15 minutes.

Place the remaining 24 strawberries, stem-side down, on a cutting board. Make two vertical cuts across the berries, cutting almost all the way through and stopping just before the stem to keep it intact. Gently pull the four sections apart to form a butterfly. Repeat with the remaining strawberries.
Make antennae 2.5 cm long and 1 mm wide by cutting two thin strips of green taffy. Roll the taffy strips between your fingers to form ropes, and lightly twist one end of each rope. Repeat, making two antennae for the remaining 23 butterflies.
Assembling cupcakes:

Transfer the whipped topping to a pastry bag fitted with a star tip. Using a watermelon scoop or knife, cut out the top center of each cupcake. Fill each cupcake with a small amount of macerated strawberries and pipe the topping to cover the cupcakes. Decorate each cupcake with a strawberry butterfly. Push a pair of antennae into the topping behind each strawberry butterfly, curling the ends up and outward.

Categories:

recipe / Summer dishes / Spring dishes / Festive dishes / March 8 / Desserts / Cupcakes, biscuits / Cakes / Fruit desserts / / American cuisine