Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Yield: 24 cupcakes
1 recipe Egg-Free Sugar Cookies (modified as described below)
1 recipe Dairy-Free, Soy-Free Frosting
Natural food coloring
Bake Lemon Vanilla Cake as cupcakes and allow to cool.
For cookies, substitute dairy-free, soy-free shortening for the butter and rice milk for the milk. Cut into 3-inch rounds and bake. You will need 24 cookies. Allow to cool.
Make frosting. Divide into two portions and color each a different color using food coloring.
To create butterflies: First frost each cupcake with a ½ inch thick layer of base frosting.
Cut a round cookie in half so you have two semi-circles. Turn the two halves of the cookie around so the round edges touch. Gently push the cookie halves into the base frosting to anchor them.
Using a pastry tube or a plastic bag with a hole cut in one corner, pipe a thick line of frosting between the cookies to create the butterfly body. This will also hold the wings in place.
Use a pastry tube with a small round tip or a plastic bag with a small hole cut in the corner to pipe outlines of wings and antennae for the butterflies.