Chocolate Butterfly Cupcake Toppers – A Tutorial

img_1932As promised, here is a tutorial on how to make the chocolate butterfly toppers that were on these strawberry ice cream brownie cupcakes. After I first saw them on one of my favourite food blogs of all time, Annie’s Eats, I knew I had to try them out. I’ve made these pretty butterflies on two separate occasions, and they are so easy to make! They do take a bit of time and patience but they make for a pretty spectacular presentation that makes it all worth it!

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Chocolate Butterfly Cupcake Toppers
Supplies Needed:
Wax paper
Plastic baggies
Dark cocoa candy melts
Colored candy melts (whatever color you would like the wings to be)
Toothpicks
White nonpareils (optional)
Bench scraper (optional but recommended)

To start, draw your butterfly wing templates on a piece of paper. Cut out squares of wax paper large enough to fit the wings.

Place about 1/2 cup of dark cocoa candy melts in a plastic bag, and 1/2 cup of colored candy melts in another plastic bag.  Microwave in 10 second intervals, unsealed, massaging the candy melts in between, until the candy is completely melted and no lumps remain.  Press out the excess air in the bag and seal.  Push the mixture down to one corner of the bag (this is where a bench scraper really comes in handy!) and snip off a very small corner.  Trace the outline of the wing template with the dark cocoa melted candy.

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Then fill in the outline with the melted coloured candy melts. Do one wing at a time, outline and coloured filling, otherwise it will be too set to swirl by the time you have outlined two wings.

*Note – tracing the outline was definitely the thing I found most challenging initially, but eventually I got the hang of it.  Keeping the tip of the baggie very close to the wax paper and going slowly helps keep things neat.

img_2010Use a toothpick to spread the coloured filling evenly inside of the chocolate outline.

img_2011Using that same toothpick, wipe it clean on a paper towel (or just use a new toothpick) and swirl the edges and filling together slightly.

img_2012I completely forgot to take a picture, but at this point you can sprinkle a few white nonpareils onto the outer corners of the top and bottom wings (as seen in the first and second photos of this blog post).

On a large piece of wax paper, use the remaining melted dark chocolate to pipe out antennae and bodies for each pair of wings. I found that the antennae were very delicate and more prone to breaking, so it is a good idea to pipe out more antennae than you will need. If you end up having leftover antennae, you can always eat them :)

img_2016I usually make all of the butterfly parts in advance and gently stack the wings (each pair separated by a sheet of wax paper) in a tightly sealed container. I also remove the antennae and bodies and place those in another sealed container. They can be made at least a week in advance and kept in the fridge to keep from melting.

When you are ready to assemble on cupcakes, place the body in the centre of the cupcake and a chocolate chip on either side of the body.

img_1924Gently place a wing slightly into the frosting so that it is supported by the chocolate chip base.

img_1925Repeat with the other wing.  Also make sure to antennae at the top of the body! Again I forgot to take a picture of this, but be gentle with the antennae as I have had a few break on me while trying to insert it into the frosting.

img_1927Here is the finished product! Beautiful butterfly cupcakes :)

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—SOURCE—
adapted slightly from Annie’s Eats

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