Channeling Kesha’s TiK ToK, “the party don’t stop, no,” we are still infatuated with hot pink and butterflies over here…. Linnea’s birthday party with friends was delayed a week to accommodate spring break.
There were no complaints from me because it afforded opportunity to further explore the butterfly theme. I settled on mini cupcakes with vanilla swiss meringue buttercream and pink-tinted (and strawberry flavored) white chocolate butterfly toppers. They were dainty and delightful, and our little princess was pleased as punch.
I started with mounds of pink batter, loaded with butter.
Twenty minutes later, these mini cakes deigned us with their sweet, pink crust.
Margin Notes: The night before party time, I melted pink candy disks in the microwave and piped “butterfly halves” on parchment paper. Racing against ever hardening chocolate, after completing one row and before beginning the next, I quickly sprinkled white nonpareils and pink sanding sugar (I preferred the nonpareils) over the wings.
Just beyond mid-way through, the chocolate hardened too much for piping. I took the metal tip off the piping bag, put the bag (top and bottom up) in a bowl, and popped the whole thing in the microwave for 25 seconds for re-melting. It was all easier than I ever expected!
The next morning, cupcakes were frosted and butterflies assembled, resulting in a bevy of bright, bitty butterflies.