Butterfly Cupcakes
- 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)
- 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.
- Fill greased muffin cups half full. Bake at 350u0b0 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.
- 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.
butter, sugar, eggs, vanilla, flour, milk, lemon pie filling, red, black shoestring licorice
Taken from www.tasteofhome.com/recipes/butterfly-cupcakes/ (may not work)