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Instructions: |
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Cupcakes |
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1. Preheat oven to 350°F (180°C). |
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2. Spray 12 muffin pans with vegetable spray or line muffin pan with muffin papers. |
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3. Beat butter and eggs together until creamy. |
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4. SugarTwin® Granulated White and vanilla extract, mix well. |
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5. Fold in sour cream and sifted flour, baking soda and baking powder and fat free milk solids. |
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6. Fill muffin cups 3/4 full and bake for 18-20 minutes or until golden. |
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7. Allow to cool, then decorate and fill with icing. |
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Filling |
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8. Beat cream cheese, add icing sugar and beat a few minutes more, add SugarTwin® Granulated White and vanilla extract. |
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9. Cut a 1/4" (.6cm) thick slice from the top of each cupcake and spoon a little filling into each cupcake top. |
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10. Cut each cake-top slice in half. Dip the cut sides of the cake tops in colored sugar crystals. |
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11. Replace the top cake pieces, sugared side into the filling forming the butterfly’s wings. |
