Butterfly Cupcakes
Butterfly Cupcakes
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  • 12 vanilla or chocolate cupcakes, baked
  • 1 ganache or chocolate icing recipe
  • 48 slices of slivered almonds
  • 12 pastel-coloured dragees
  • 24 large chocolate spinkles
  • Preparation
  • Using a pastry bag fitted with a fluted tip, frost the cupcakes with the ganache.
  • Place a dragee for the body, four slices of almonds on each cupcake as wings and two chocolate sprinkles for the antennas.
  • Description
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