These little gems are perfect for a spring or summer gathering, or a baby or bridal shower. They're sure to fly off the dessert table!
Butterfly Cupcake Petits Fours
- Prep Time 2 hr 30 min
- Total 3 hr 20 min
- Servings 72
- Ingredients 16
Ingredients
Cupcakes
- 2 3/4 cups Gold Medal™ all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 2/3 cups granulated sugar
- 5 egg whites
- 2 1/2 teaspoons vanilla
- 1 1/4 cups milk
Glaze
- 8 cups powdered sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 2 teaspoons almond extract
Decorations
- Pastel-colored miniature mint candy drops
- Yogurt- or white chocolate-covered small pretzel twists
- Pastel-colored chocolate-covered candy pieces
- Black string licorice, cut into 1/2-inch pieces

Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
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Step2In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
-
Step3Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
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Step4Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. When cupcakes are cool, remove paper baking cups.
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Step5In 2 1/2 quart saucepan, beat glaze ingredients until smooth. Heat over low heat just until lukewarm. Remove from heat. If necessary, add hot water, a few drops at a time, until glaze is pourable.
-
Step6Working in small batches, place cupcakes upside down on cooling rack over large bowl. Pour enough glaze over tops to cover tops and sides. (Reheat glaze, if necessary.)
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Step7Place 3 mint candy drops in a row and next to each other in center of each cupcake. Press 2 pretzels, one on each side of row of mint drops, to look like butterfly wings. Use pastel candy pieces for heads and licorice pieces for antennae.
Nutrition
120
Calories
2 1/2g
Total Fat
1g
Protein
24g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Cupcake Petit Four
- Calories
- 120
- Calories from Fat
- 20
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 45mg
- 2%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 19g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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