Butterfly Fairy Cakes Recipe - flour

Method

• Cakes: Butter 32 mini muffin c. (1 3/4" in diameter) or possibly line with tiny paper bake c.. Preheat oven to 375 F. Sift together flour and baking pwdr.
• Set aside.
• In a small bowl, whisk Large eggs well.
• Set aside.
• In a small mixing bowl, cream 1/2 c. butter at medium speed.
• Gradually add in sugar, beating till light and fluffy.
• Add in beaten Large eggs, a little at a time, beatiing well after each addition.
• Mix in flour mix.
• Stir in lowfat milk till stiff dropping consistency.
• Spoon into muffin c., filling 3/4 full.
• Bake in upper third of oven at 375 F for 15 min till pick inserted in center comes out clean.
• Cold in pan set on rack.
• Remove from pan.
• Filling: In a food processor, process 1/2 c. butter till creamy.
• With processor running, gradually add in confectioners' sugar and vanilla, processing till blended.
• Assembly: Cut a 1/4" thick slice from the top of each cupcake.
• Spoon a dollop of filling on bottom of each cake.
• Cut each cake-top slice in half.
• Dip cut sides of cake tops in colored sugar crystals.
• Replace top cake pcs sugared side up at an angle in cream filling, forming the butterfly's wings.