Butterflies in Flight

January 24, 2012

Ingredients

Preparation

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

TagsCupcake Cake Dessert Cookbooks

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

31 Cashew Recipes That Go Beyond the Snack Bowl

Like Sri Lankan cashew curry and vegan stuffed shells.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

13 Types of Nuts and How to Cook With Them

Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.