Butterfly Coconut Cupcakes
Vibrant, festive Butterfly Coconut Cupcakes made with a moist coconut cake base and topped with buttercream frosting and colorful candy wings. These cupcakes are perfect for parties and special occasions due to their whimsical appearance and delicious flavor.
- Prep Time: 25
- Cook Time: 20
- Total Time: 45
- Yield: 24 cupcakes
- Category: Muffins and Cupcakes
- Method: Baking
- Cuisine: Party/Event
- Diet: Vegetarian
Ingredients
1 (15.25-ounce) package Duncan Hines® Coconut Cake Mix (or any brand of coconut cake mix)
1 cup milk (almond milk for a dairy-free option)
4 large eggs (or 4 flax eggs for a vegan version)
½ cup melted butter (or ½ cup melted coconut oil for a dairy-free alternative)
½ cup white candy melts or white chocolate (use vegan white chocolate for a dietary restriction)
⅔ cup confetti sprinkles (use gluten-free sprinkles for dietary needs)
2 (16-ounce) containers creamy buttercream frosting (use vegan buttercream for a dairy-free option)
Bright pink, purple, and teal decorating sugars (as needed)
Candy wings for decoration
Instructions
Preheat oven to 350°F. Line 24 muffin cups with liners.
In a mixing bowl, combine cake mix, milk, eggs, and melted butter. Mix until well combined.
Divide the batter evenly among the prepared muffin cups, filling each about halfway.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely.
Using a microwave-safe bowl, melt the white candy melts in 30-second intervals, stirring in between, until smooth.
Pour the melted candy melt onto a silicone butterfly mold or sheet, then let it harden in the refrigerator for 15-20 minutes.
Once hardened, carefully remove the candy wings and place them on a wire rack to cool further.
Frost the cooled cupcakes with buttercream frosting.
Adorn the top of each cupcake with a candy wing, and sprinkle with confetti sprinkles and colorful decorating sugars as desired.
Serve and enjoy.
Notes
For a halal version, ensure all ingredients are halal certified and avoid using any alcohol-based products.
Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
The buttercream can be made ahead of time and refrigerated for up to 2 days.
Find it online: https://sweetcraftrecipes.com/butterfly-coconut-cupcakes/