INGREDIENTS

INSTRUCTIONS

Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with
tiny paper bake cups. Preheat oven to 375øF. Sift together flour and
baking powder. Set aside. In a small bowl, whisk eggs well. Set aside.
In a small mixing bowl, cream 1/2 cup butter at medium speed.
Gradually add sugar, beating until light and fluffy. Add beaten eggs,
a little at a time, beatiing well after each addition.  Fold in flour
mixture. Stir in milk until stiff dropping consistency.  Spoon into
muffin cups, filling 3/4 full. Bake in upper third of oven  at 375øF
for 15 minutes until pick inserted in center comes out  clean. Cool in
pan set on rack. Remove from pan.  Filling: In a food processor,
process 1/2 cup butter until creamy.  With processor running, gradually
add confectioners' sugar and  vanilla, processing until blended.
Assembly: Cut a 1/4" thick slice from the top of each cupcake. Spoon a
dollop of filling on bottom of each cake. Cut each cake-top slice in
half. Dip cut sides of cake tops in colored sugar crystals. Replace
top cake pieces sugared side up at an angle in cream filling, forming
the butterfly's wings.  Source: Victoria Magazine, June 1994 Typed by
Katherine Smith  Cyberealm BBS Watertown NY 315-786-1120  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Pro-Choice: Everyone should choose Eternal Life!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 78
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 27mg
Sodium: 36.3mg
Potassium: 13.9mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: <1g
Protein: 1.1g