I had some leftover jelly beans from my last post and wanted to find another incredibly fun, Spring-themed treat that you and your family could make together this Easter. And since the death of my mom is still so close to my heart and only a week out, it helps to think of all the things that flutter around this season, like hummingbirds and butterflies, to make me smile and think of her. So…I made gluten free Butterfly Cupcakes in her honor.
Made with my funfetti gluten free vegan cupcake base, topped with a dairy free frosting lightly colored with all natural food colors, coated with naturally colored sprinkles, and decorated with a jellybean and pretzel butterfly each, these cupcakes scream springtime and Carol. On a side note, I bought a plant in my mom’s honor this weekend and we named it “Carol.” She really brings up all images of sunshine, happiness, and life. Just like spring.
These gluten free Butterfly Cupcakes are so simple to make!Print
- 1 recipe Funfetti Cupcakes (you can choose to omit or keep the sprinkles in the batter!)
- 24 allergen friendly jelly beans
- 24 gluten free pretzels
For the Frosting:
- ⅓ c. nondairy butter
- ⅓ c. non-hydrogenated shortening
- 2½ c. powdered sugar
- 1 Tbsp. nondairy milk
- 1 tsp. vanilla extract
- rainbow sprinkles
- all natural food coloring (color or colors of choice)
- Preheat your oven to 350 degrees. Line a muffin pan with 10 cupcake liners.
- In a medium bowl, whisk together the dry ingredients** (see recipe notes for this). Add all of the wet ingredients together (except the sprinkles) and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny. Fold in the sprinkles.
- Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
- For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar ½ cup at a time. It will be clumpy.
- Add the vanilla, food coloring, and milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of milk at a time if too stiff.
- Make sure the cupcakes are completely cool before you frost them. Simply take a spatula, add a good heaping of frosting and smooth it down, leaving an indention in the middle. Add sprinkles along the sides. FROSTING TIPS: If you have troubles with spreading the frosting without taking the tops of the cupcakes off, try dipping the back of a spatula with warm water before spreading. This will keep it from sticking to the frosting and break up the cupcake.
- Coat the edges of the cupcakes with sprinkles.
- Place 3 jelly beans in the middle and prop up 2 gluten free pretzels into the frosting. Take 2 pretzel pieces for the antennae.
**Since each flour brands/blends are not equal, you will experience variations in your batter once you add the wet ingredients. If your batter is too thick, it’s more difficult to add more liquid than if it is too runny and you need to add more flour. This is why I always take out 2 Tbsp. of the flour mix and add it back in after everything is combined. If your batter is still too runny, simply add another tablespoon of flour at a time until you have achieved a pancake batter consistency.
Here’s to an allergen friendly Easter this year!