Tea Time Butterflies – As Seen in Tea Time Magazine

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Bake up beautiful butterfly treats fit for a fancy afternoon tea party!  Our Butterfly Wafer Paper and Butterfly Cupcake Wrappers were featured in TeaTime Magazine!

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Vanilla Cupcakes with Salted Browned Butter Frosting

Yield: 12
Ingredients:
  • –  ½ cup unsalted butter, softened
  • – ⅔ cup granulated sugar
  • – 3 large eggs
  • – 1½ teaspoons vanilla extract
  • – ½ teaspoon butter extract
  • – 1½ cups all-purpose flour
  • – 1½ teaspoons baking powder
  • – ¼ teaspoon salt
  • – ¼ cup whole milk
  • – 1 recipe Salted Browned Butter Frosting (recipe follows)
  • – Garnish: butterfly cupcake wrappers and edible wafer paper butterflies
Instructions
  1. Preheat oven to 350°.2.
  2. Line a 12-well muffin pan with cupcake liners.
  3. 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.
  4. 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.
  5. Divide batter among wells of prepared pan. Tap pan on counter-top to level batter and reduce air bubbles.
  6. 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.
  7. Remove cupcakes from pan and place in decorative cupcake wrappers, if desired.
  8. 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.
  9. Garnish each cupcake with an edible wafer paper butterfly, if desired.

Salted Browned Butter Frosting

Ingredients:
  • – 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
Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Use immediately.

Photos & Recipe From TeaTime, July/August 2017

Click here for more recipes from Butterfly Tea – TeaTime Magazine!

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How To Make Wafer Paper Butterflies

Learn how to make 3D Wafer Paper Butterflies for topping your cookies, cakes and cupcakes!

Materials:
Instructions:
  1. Wafer paper butterflies will work on a variety of baked goods. Wafer paper butterflies can be attached to royal icing, fondant, and buttercream surfaces.
  2. Let your icing dry completely. (When using royal icing or buttercream.)
  3. Carefully cut out wafer paper butterflies using craft scissors. Be careful, wafer paper is fragile!
  4. 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.
  5. 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.
  6. 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!

New Russian Pastry Tip Set + How To Use

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NEW Russian Pastry Tube Set! The set contains tips #3, #5, #7, #10, #29 and #33. These do not duplicate our other offerings.  Use to pipe quick and easy flower designs on cakes, cupcakes and cookies!   BUY NOW

Learn how to use these tips below!

HOW TO USE RUSSIAN PASTRY TIPS

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Traditional buttercream flowers require a high level of skill and can take years to perfect, but Russian piping tips make the buttercream blooms much easier to achieve.

BEFORE YOU PIPE: TIPS FOR SUCCESS

1. USE A STIFF BUTTERCREAM FROSTING.

Both Swiss meringue and American buttercream work. You’ll just need to work a little quicker with a meringue-based buttercream, since it softens up faster

2. PIPE RIGHT AWAY OR STORE THEM RIGHT.

You can pipe flowers directly onto a cake or cupcakes, but if you want to make your flowers in advance, pipe them onto small pieces of parchment paper. Store them in the freezer until you’re ready to decorate.

3. KEEP ‘EM CLEAN!

Keep the tip of the nozzle on your Russian piping tips as clean as possible. Extra bits of buttercream will cause your flowers to lose their shape.

4. MAKE SMOOTH BUTTERCREAM.

Make sure your buttercream is perfectly smooth before filling your bag. The little openings on these piping tips can be very unforgiving! Keep a toothpick or skewer nearby to clear away any butter clumps.

5. HELP THEM STICK.

Flowers can be piped onto an unfinished cake or on top of a crumb coat. If you’re using a crusting buttercream, give the cake a quick spritz with water before you pipe to help your flowers stick.

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STEP 1. Fit a large piping bag with a Russian piping tip – does not require a coupler, just place your tip in the bag and trim the tip of the bag to fit. Fill the bag with buttercream and apply firm pressure to the bag until buttercream starts poking through all the openings. Wipe the tip of the nozzle clean before beginning your design.

STEP 2. Hold the flat end of the tip just above the surface you want to pipe. Apply steady pressure to the piping bag while pulling straight up.

STEP 3. Release pressure when you’re 3/4 of the way done with your petal. Continue to pull the piping bag up until the buttercream separates from the tip. Keep all of your movements slow and steady to keep the petals and centers from smushing together.

STEP 4. Continue piping more flowers to fill in the rest of the area you’re decorating, repeating the piping process described in Step 2. Cluster flowers as closely together as possible to avoid letting the cake or crumb-coat below show through. Position the nozzle so that the side edge just touches the petals of the flower before.

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STEP 5. Complete your arrangement by adding simple leaves. Shown is size 366 leaf tip, but you can achieve the same look by cutting a V-shaped notch into the tip of a piping bag. Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag less than 1/4 inch above where you want the leaf to be. Position the tip so that it looks like a little mouth about to gobble up one of your buttercream flowers. Apply pressure to the bag. Once the buttercream makes contact with the surface piping, release pressure and pull the bag away. Repeat to fill in any empty spaces.

Want to Purchase Tips? Click Here

Download a PDF version here.

Tutorial & image source: www.craftsy.com via ErinBakes.com, Pastry Chef.