Rainbow Butterfly Cupcakes, Plus Tips for Making Pretty Cupcakes

I had my biggest cupcake order yet this weekend.  6 Dozen butterfly cupcakes in a rainbow of colors.

Don't they make you happy?

For these cupcakes I had to make about 80 little fondant butterflies.  I know I only needed 72, but I made a few extra in case something happened.

To make the butterflies I tinted the fondant (I just said that like the cake boss in my head...Fon-Daunt) then I used a little butterfly shaped cutter to cut them out and laid them over the edge of anything I can get my hands on, like large cake pans and casserole dishes. 

Let them mostly dry and them lay them down so they can finish drying in the shape you want them.

I have made a few cupcakes in my time and I have a learned a few things about how to make a pretty cupcake.

So here are a few tips.

1.  Don't over fill you cupcake cups.  I use a cookie scoop and make sure to only fill the cups about half full, maybe a little less.

Please try not to notice my ugly cupcake pan. 

2.  Use a 3M tip (it is a little bigger than the normal tip) to make what is called a 3M swirl.  I just drop the tip in the bottom of the pasty bag.  You can get the 3M most places you can buy tips.  I think I got mine at Michaels.   

To make the 3M swirl, first you make a circle in one direction.  I go to the clockwise first.

Then going counter clockwise I do a smaller swirl.  I think switching directions is the key.  Anyway, practice.  In no time you will be swirling like a pro.

3.  Always use 2 cupcake papers.  Bake the cupcake in one and then once it is all cooked and frosted slip it into a second cupcake paper.  So if you are wanting a cupcake with a foil or printed wrapper, first bake it in the plain white paper and then slip it into the outer wrapper.

4.  Cupcakes are always prettier when there is a little something on them.

Sprinkle on sprinkles or edible pearls

mini chocolate chips

or some kind of cute little thing.

So that is it.  Get yourself a 3M tip and some extra wrappers. Oh and I ALWAYS make my own frosting.

Classic Buttercream

2 sticks of butter

2  cups shortening

a teaspoon vanilla extract

a teaspoon butter flavor

2 lbs powder sugar

milk to the consistency needed

Don't forget to go vote for me for the Vintage Revivals Epic Room Makeover!!   Please Please Please go vote.  Thanks

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