Sour Cream Chocolate Cupcake Butterflies
Yields: 12 servings
Preparation: 40 minutes
Make cupcake butterflies with any flavour of cupcakes; top cut portions
with a sticky spread such as jam or lemon curd and use Gay Lea Whipped Cream
for
body.
You can use Gay Lea Low Fat Sour Cream in baked goods like cupcakes to keep
them moist and rich while reducing fat and calories.
Ingredients
1 cup (250mL)
GAY LEA - Salted Butter,
softened
1/2 cup (125mL) granulated sugar
2 cups (500mL) brown sugar
2 eggs
1 cup (250mL)
GAY LEA - Original Sour Cream
1 tsp (5mL) instant coffee granules
1 tsp (5mL) vanilla extract
1 1/4 cups (300mL) all purpose flour
2/3 cup (150mL) cocoa powder
3/4 tsp (4mL) baking soda
1/4 tsp (1mL) salt
Icing
1/2 cup (125mL) milk chocolate chips
1/2 cup (125mL)
GAY LEA - Original Sour Cream
3/4 cup (175mL) prepared dulce de leche spread or thick caramel sauce
licorice whips
Instructions
Cupcakes
Preheat oven to 350°F (180°C).
Line a 12-cup muffin pan with paper liners; set aside. Beat butter with
granulated and brown sugars, on medium speed, for 3 minutes or until light
and
fluffy. Add eggs, one at a time, until fully incorporated.
Stir sour cream with instant coffee and vanilla until well combined. In a
separate bowl, mix flour, cocoa powder, baking soda and salt. In two
additions,
alternately beat in sour cream mixture and flour mixture, until just
combined.
Divide batter evenly among muffin cups. Bake for 25 minutes or until
toothpick inserted into the centre of the cupcake comes out clean. Remove
cupcakes
to a wire rack to cool completely.
Icing
Melt chocolate chips in a bowl set over a pot of simmering water. Cool
slightly. Stir in sour cream and beat until very fluffy. Transfer to a
piping bag
with a star tip.
Slice tops off of each cupcake using a serrated knife; cut each round in
half to resemble “wings”. Spread 1 tbsp (15 mL) spread onto the cut surface
of
each cupcake. Arrange the “wings” on the cupcakes, pressing gently into the
spread so that they stand up like butterfly wings. Pipe a line of chocolate
frosting down the centre of the cupcake to make the body and garnish with
licorice whips to resemble antennae. Chill cupcakes for up to 6 hours if not
serving within 1 hour.
Yields: 12 servings
Preparation: 40 minutes
Make cupcake butterflies with any flavour of cupcakes; top cut portions
with a sticky spread such as jam or lemon curd and use Gay Lea Whipped Cream
for
body.
You can use Gay Lea Low Fat Sour Cream in baked goods like cupcakes to keep
them moist and rich while reducing fat and calories.
Ingredients
1 cup (250mL)
GAY LEA - Salted Butter,
softened
1/2 cup (125mL) granulated sugar
2 cups (500mL) brown sugar
2 eggs
1 cup (250mL)
GAY LEA - Original Sour Cream
1 tsp (5mL) instant coffee granules
1 tsp (5mL) vanilla extract
1 1/4 cups (300mL) all purpose flour
2/3 cup (150mL) cocoa powder
3/4 tsp (4mL) baking soda
1/4 tsp (1mL) salt
Icing
1/2 cup (125mL) milk chocolate chips
1/2 cup (125mL)
GAY LEA - Original Sour Cream
3/4 cup (175mL) prepared dulce de leche spread or thick caramel sauce
licorice whips
Instructions
Cupcakes
Preheat oven to 350°F (180°C).
Line a 12-cup muffin pan with paper liners; set aside. Beat butter with
granulated and brown sugars, on medium speed, for 3 minutes or until light
and
fluffy. Add eggs, one at a time, until fully incorporated.
Stir sour cream with instant coffee and vanilla until well combined. In a
separate bowl, mix flour, cocoa powder, baking soda and salt. In two
additions,
alternately beat in sour cream mixture and flour mixture, until just
combined.
Divide batter evenly among muffin cups. Bake for 25 minutes or until
toothpick inserted into the centre of the cupcake comes out clean. Remove
cupcakes
to a wire rack to cool completely.
Icing
Melt chocolate chips in a bowl set over a pot of simmering water. Cool
slightly. Stir in sour cream and beat until very fluffy. Transfer to a
piping bag
with a star tip.
Slice tops off of each cupcake using a serrated knife; cut each round in
half to resemble “wings”. Spread 1 tbsp (15 mL) spread onto the cut surface
of
each cupcake. Arrange the “wings” on the cupcakes, pressing gently into the
spread so that they stand up like butterfly wings. Pipe a line of chocolate
frosting down the centre of the cupcake to make the body and garnish with
licorice whips to resemble antennae. Chill cupcakes for up to 6 hours if not
serving within 1 hour.
