Recipe from Parents
Make candy butterflies to top these pretty pink frosted cupcakes for this dessert.
Servings: 18 cupcakes
1-1/2 cupsred melting waferssee savings
2-1/2 tablespoonsvegetable shorteningsee savings
1 can (16 ounces)vanilla frostingsee savings
Pink icing colorsee savings
18cupcakes, any flavorsee savings
Red fruit slices or any soft, chewy candy, halvedsee savings
Red licorice stringssee savings
In bowl, combine red melting wafers and vegetable shortening. Microwave on medium, stirring every 20 seconds, until melted and combined, about 2 minutes.
Pour mixture into a foil-lined baking pan, and spread out into an 8 x 10-inch rectangle. Refrigerate for 3 minutes, or just until set.
Using a 1-1/2-inch heart-shaped cookie cutter, cut out as many hearts as you can. Place scraps of wafers back into the bowl, and microwave again to melt. Pour into baking pan, and spread into a 6 x 8-inch rectangle. Follow previous directions for chilling and cutting.
Tint frosting pink with icing color, and frost cupcakes. Place two hearts at angles, points together, in center of each cupcake to make butterfly wings. Place a fruit slice or candy between wings for body. Insert 2 small pieces of licorice strings for the antennae. Top cupcakes with sprinkles.