This cupcake may take a few more steps to make but the outcome is completely worth it. I first took 2 spoonfuls of icing and put them into a measuring cup. I put it in the microwave for 9 seconds, checking on it every 3 seconds. If you forget about it then I promise it will be messy :) You want it to be more liquid than icing so that it's dripping off your spoon or knife. If you try dipping the cupcake and the icing doesn't stick then you can either stick in the freezer to cool it down or try adding a little more icing to thicken it up. Once I got the texture I wanted I added a little bit of dye to make it the color I wanted. Then I turned the cupcake upside down and dipped it. You may want to hold it on it's side to let some of it drip off or it will start dripping down the side of the cupcake liner and that can be a mess. If you see that it's not as smooth as you would like than you can dip it again until you get the smoothness that you desire. Then you stick it in the freezer for about 5-10 minutes.
Next I simply took a ball of white fondant and rolled it out. I took my butterfly cookie cutter that I got from Michaels and cut out a small butterfly. I placed it into a shaping cup which I also got at Michaels which will allow it to fold up a little on the edges.
Once I took the cupcake out of the freezer I placed a small amount of icing on the bottom of the fondant butterfly and stuck it onto the top of the cupcake. Because the cupcake it so cold, once you stick the butterfly onto it than you can't really get it off with out making a mark so make sure you place it exactly where you want it on the cupcake. And then you are done and ready to eat or show it off to your friends.
No comments:
Post a Comment