Easy Butterfly Cupcakes with White Chocolate Pretzel Wings
These whimsical Butterfly Cupcakes are a delightful way to celebrate spring! Featuring a sweet-and-salty combination of white chocolate pretzels and chocolatey Sixlets, they are as tasty as they are cute.
Ingredients
12 baked cupcakes (any flavor)
16 oz. Pink frosting
24 White chocolate covered pretzels
16 oz. Pastel Sixlets (spring mix)
7 oz. Coconut flakes
Instructions
1. Bake cupcakes according to your favorite recipe and allow them to cool completely.
2. Frost the cupcakes with a smooth, generous layer of pink frosting using a knife or offset spatula.
3. Create the butterfly body by placing 4 or 5 Sixlets in a straight line down the center of the cupcake.
4. Insert two white chocolate pretzels at an angle on either side of the Sixlet row to create the wings.
5. Carefully place two coconut flakes just under the top Sixlet to serve as the antennae.
Notes
You can use a box mix to get 24 cupcakes; just double the decorating ingredients.
Store at room temperature for up to 3 days in an airtight container.
For a different look, use different colors of frosting for a rainbow butterfly display.