Butterfly Cupcakes Recipe

Makes

12

Decorating Ingredients

  • 12 Cupcakes
  • Apricot jam – boiled and cooled
  • 1.5 lb Renshaw White Ready to Roll Fondant
  • 1.5 lb Renshaw Green Ready to Roll Fondant
  • 1.5 lb Renshaw Pink Ready to Roll Fondant
  • 1.5 lb Renshaw Purple Ready to Roll Fondant
  • 1.1 lb Renshaw Gumpaste
  • Edible shimmer spray
  • Silver pearls
    1. Decorating Instructions
    2. Knead and roll out the Renshaw White Ready to Roll Fondant on a work surface lightly dusted with confectioner's sugar to the desired thickness.
    3. Roll over the fondant with a bubble-effect embossed rolling pin or impression mat.
    4. Lightly brush the top of each cupcake with apricot jam.
    5. Cut out twelve discs to the same size of the surface of the cupcakes and place on top of each cupcake.
    6. Knead and roll out Renshaw Purple, Pink and Green Ready to Roll Fondant on a work surface lightly dusted with confectioner's sugar to the desired thickness.
    7. Using a small blossom shaped cutter and small daisy shaped cutter, cut the different coloured fondant flowers. Leave to set for approximately 1 hour.
    8. Knead and thinly roll out a small amount of Renshaw Gumpaste. Cut out small and medium sized butterfly shapes and place each butterfly gently in an empty egg carton to create a flying butterfly effect. Leave to set for approximately 1 hour.
    9. On a sheet of paper to cover your work surface, spray the butterfly models with edible shimmer spray and leave to dry.
    10. Once dry, arrange the flowers and butterflies on top of the cupcakes and stick down with water.
    11. Place a silver pearl in the centre of each flower, again sticking with water.