Butterfly Cupcakes

Name: Butterfly Cupcakes
Ingredients: 3/4 cup butter, softened; 3/4 cup sugar; 3 eggs; 1 teaspoon vanilla extract; 2 cups self-rising flour; 1/2 cup milk; 1 can (15-3/4 ounces) lemon pie filling; 40 pieces red; black shoestring licorice (2 inches)

9 ingredients

3 steps

Ingredients

3/4 cup butter, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups self-rising flour
1/2 cup milk
1 can (15-3/4 ounces) lemon pie filling
40 pieces red
black shoestring licorice (2 inches)

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour to cream mixture alternately with milk.
2

Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
3

Cut off the top fourth of each cupcake; cut the slices in half. Spoon 1 tablespoon pie filling onto each cupcake. Place two halves upside down on top of filling for wings. Insert two pieces of licorice for antennae.