A recipe for butterfly cupcakes is one on Food Network that includes a homemade vanilla sour cream cake and white frosting. This recipe uses pieces of cake, sprinkles, red and black licorice strips and a tube of black icing to make the butterfly wings on the top of the cupcakes.
To make the vanilla cake for the butterfly cupcakes, start by sifting together 1 1/4 cups cake flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder and 1/4 teaspoon salt. In a separate bowl, use an electric mixer to cream 8 tablespoons of butter cut into pieces until soft. Mix in 1/2 cup sugar, an egg yolk, a whole egg and 1 teaspoon vanilla until the mixture is fluffy. Alternate mixing in the dry ingredients and 1/2 cup sour cream, starting and ending with the flour. Divide the batter among 24 muffin cups, and bake the cupcakes for 20 to 25 minutes at 350 degrees Fahrenheit.
For the white frosting, cook 2 tablespoons flour and 1 cup milk until the mixture thickens. Use an electric mixer to mix together 1 cup butter, 1 cup confectioners' and 1 teaspoon vanilla, and then beat in the milk mixture.
To make the butterfly wings, cut off the cap of each cupcake, and cut a v-shape out of the middle of each cap. Use the two remaining semi-circles as the wings by coating the flat sides with icing and sprinkles and adhering them to the cupcakes with frosting. Use red licorice strips to make the bodies and the black licorice strips for the antennae. Finally, use the tube of black frosting to make the eyes of the butterfly.