Skip to main content
Epicurious
Cookbooks

Butterflies in Flight

Ingredients

Preparation

  1. Tint 1/2 cup buttercream pale blue with gel-paste food color; tint remaining 4 1/2 cups pale green. Using an offset spatula, spread a smooth layer of green buttercream on cupcakes. Press 2 small pretzel twists, curved ends down, into center of each cupcake for wings. Place a candy-coated chocolate between wings at one end for the head. Snip black licorice laces into 1/2-inch pieces; slide 2 pieces under candy head for antennae. Starting at head, pipe dots in descending sizes between pretzels with blue buttercream and a small plain tip (#4) to resemble bodies.

Martha Stewart's Cupcakes
TagsCupcakeCakeDessertCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like no-brainer corn salad and Spanish frittata.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.
Watermelon Som Tam
Lime juice, fish sauce, peanuts, and plenty of herbs.