In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract and butter extract, beating until incorporated.
In a large bowl, combine flour, baking powder, and salt, whisking well. Add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture, beating just until combined.
Divide batter among wells of prepared pan. Tap pan on counter-top to level batter and reduce air bubbles.
Bake cupcakes until a wooden pick inserted in the centers comes out clean, approximately 17 minutes. Let cool completely in pan on a wire cooling rack.
Remove cupcakes from pan and place in decorative cupcake wrappers, if desired.
Place Salted Browned Butter Frosting in a piping bag fitted with large open-star tip (Wilton 1M), and pipe a decorative swirl on top of cupcakes.
Garnish each cupcake with an edible wafer paper butterfly, if desired.
Salted Browned Butter Frosting
– 1½ cups unsalted butter, softened
– 5 cups confectioners’ sugar
– 2 vanilla bean pods, split, scraped, and seeds reserved
– 1½ teaspoons fine sea salt*
– 2½ tablespoons whole milk
– 2 teaspoons heavy whipping cream
In a medium saucepan, melt butter over medium-high heat until it foams. Using a rubber spatula, scrape bottom of pan to keep butter from burning so butter will brown evenly. (Lower heat, if necessary.) Let butter foam a second time. Stir, watching carefully so butter does not burn, until butter is a deep golden yellow and has a nutty aroma.
Transfer browned butter to a heatproof bowl, and let cool to room temperature. Refrigerate until butter becomes solid but soft enough to cream in a mixer.
In a large mixing bowl, beat chilled browned butter with a mixer at medium speed, approximately 2 minutes. Add confectioners’ sugar, beating at low speed until fluffy. Add reserved vanilla bean seeds and salt to butter mixture, beating to combine. Add milk and cream, beating at high speed until frosting is light and fluffy.
Photos & Recipe From TeaTime, July/August 2017
Click here for more recipes from Butterfly Tea – TeaTime Magazine!
How To Make Wafer Paper Butterflies
Learn how to make 3D Wafer Paper Butterflies for topping your cookies, cakes and cupcakes!
Wafer paper butterflies will work on a variety of baked goods. Wafer paper butterflies can be attached to royal icing, fondant, and buttercream surfaces.
Let your icing dry completely. (When using royal icing or buttercream.)
Carefully cut out wafer paper butterflies using craft scissors. Be careful, wafer paper is fragile!
Spread a thin layer of edible clear writing gel or Karo Light Corn Syrup onto the printed side of the wafer paper butterfly and slightly fold in the center, so the wings are bent up. Place each butterfly in a section of the egg carton so wings will dry standing up.
Add shimmer to the butterflies by dusting with a small amount of Pixie Dust using a small paintbrush. Let butterflies completely dry in egg carton.
Adhere butterflies by using a dab of edible clear gel on the underside of the body of the butterfly and attaching to the cookie, cake or cupcakes. Hold in place for a minute or so, then let completely dry.
To view & shop our entire collection of Wafer Paper Butterflies click here!
Prepare dough following recipe below, adding milk to help thin the dough.
Divide the dough equally among 3 bowls. Tint with colors of your choosing.
Prepare decorating bags with couplers. Fill separately with colored dough. Assemble the 3-Color Coupler with tip 1A. Pipe swirls and dots on your cookie sheet. Bake and cool following recipe.
Classic Spritz Cookie Recipe
– 1/2 teaspoon no-color almond extract
– 2 oz. clear vanilla extract
– 3 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 1/2 cups butter (softened)
– 1 cup granulated sugar
– 1 egg
– 2 tablespoons milk
Preheat oven to 350ºF.
In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
2. Team Spirit ColorSwirl Cupcakes
The ColorSwirl Decorating Set is great for making cupcakes that show off your team spirit! Just tint the icing to match your team colors. What color combo will you choose?
This video will show you how to make your Team Spirit Cupcakes:
3. Chocolate Chip Cookie Sandwich Cookies
These cookie sandwiches are the easiest way to get that chocolate chip and sweet icing fix! These delicious cookie sandwiches are easy to make with the Color Swirl 3-Color Coupler and your favorite team color frosting combination. Whip some up for your youth football team, the big game day or any time you want a sweet treat!
In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar.
Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.
Prepare three separate batches meringue batter. Tint batches separately.
Prepare decorating bags with couplers. Fill separately with tinted and white batter. Assemble 3-Color Coupler with tip 1M. Pipe stars on parchment-lined cookie sheet. Switch to tip 1A; pipe pulled up dots on prepared cookie sheet.
Bake for 10 minutes (or until cracked), turn off oven and let sit at least an hour.
6. Swirled Chocolate Mousse
What a fun way to use the ColorSwirl Decorating Set! Top your chocolate treats with 3 different chocolate mousse flavors to switch things up.