BUTTERFLY CUPCAKE

Versão em Português

Gorgeous cupcakes to celebrate the North Hemisphere spring. The butterflies are crunchy, the frosting is creamy and the muffins are really soft, light, with a touch of lime.

Muffins

3 egg whites

1/4 tsp salt

60g butter

180g sugar

Zest of 1 lime

2 tsp rum 

100ml milk

190g flour

2 tsp baking powder

White chocolate buttercream

250g unsalted butter, in room temperature

150g white chocolate, melted

45ml milk

Butterflies

25g sugar

1/4 tsp salt

150g flour

50g cold butter, cut into cubes

1 tbsp rum

1 tsp vanilla extract

1 tbsp very cold water

130g white chocolate

Food coloring 

Directions

Muffins

Preheat the oven to 350˚F. 

Whip the egg whites with salt until holds its shape, not too stiff. Store in an airtight container and chill.

In the same bowl, beat the butter and 50g sugar until is fluffy. Beat in the rest of sugar, lime zest and rum. In low speed, beat in flour and baking powder intercalating with milk just until is over the both ingredients. Turn off the beater and stir with a spatula. Gently, fold in the whipped egg whites, do not overmix.

Divide the batter into muffin cups, leaving some space at top. Bake for 15-20 minutes or just until a toothpick is inserted comes out clean. Let cool over a rack.

White chocolate buttercream

Cream butter until is pale and fluffy. Add melted chocolate and stirred with milk. Beat until smooth. Chill to obtain consistence if the day is too hot. Spread over the cooled muffins.

Butterflies

Preheat the oven to 350˚F.

Mix the sugar, salt and flour. Rub with your fingertips in the cold butter. Stir in rum, vanilla and too cold water. If necessary, add a little more water or flour. Roll out the dough between two plastics in the finest thick that you can do. Cut with a butterfly cutter, separate the both wings of each butterfly. Bake for 5-7 minutes. Let cool over a rack.

Melt the white chocolate and stir in food coloring. Cover each wing with melted chocolate. Place two butterfly wings over each cupcake. Serve.

Yield: 24 small cupcakes.