Monarch Butterfly Cupcakes.................})i({

FOR THE CUPCAKE:

1 tsp Baking powder 1 tsp Baking Soda 1 tsp Salt 1/4 tsp Ground Nutmeg 2 lg Eggs 1 C Granulated Sugar 1/2 C packed Light Brown Sugar 1 Can (8 oz) crushed Pineapple in juice 1/2 C Vegetable Oil 1 TBSP Vanilla Extract 2 1/2 C Lightly packed Shredded Carrots (4-5 medium) 2/3 C Raisins

Suggested Frostings: Cream Cheese, Seven-Minute Maple, or Citrus Buttercream with Orange...or any kind you would like

Directions:

1. Preheat over to 350 F. Line twenty-four 2.5 inch muffin-pan cups with fluted paper liners. (No foil liners; will not bake evenly.)

2. On waxed paper, combine flour, cinnamon, baking powder, baking soda, salt, and nutmag.

3. In large bowl, with mixer at medium-high speed, beat eggs, and sugars 2 minutes or until creamy, freguently scraping bowl with rubber spatula. Beat in pineapple with its juice, oil, and vanilla. Reduce speed to low; gradually add flour mixture and beat 1 minute or just until blended. Fold in carrots and raisins.

4. Spoon batter into muffin-pan cups. Bake 25 to 30 minutes or until toothpick inserted in center of cupcakes comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

5. When cupcakes are cool, prepare choice of frosting and use to frost cupcakes

FOR BUTTERFLY DECORATION ON TOP:

1. Cut kitchen parchment or waxed paper into 8" by 4" rectangle. With nontoxic marker, draw outline of butterfly wings on rectangle. Melt orange candy melts with wegetable shortening (1 TBS shortening per 1C candy); pipe outline of wings with mixture, then fill in outlines. If necessary, tap surface slightly to help candy smooth out. Let set.

2. Melt Chocalote candy melts with shortening, as in step 1; use to pipe outlines and viens on orange wings. Melt white candy melts with shortening; use to pipe dots on edges of wings. With wide metal spatula, carefully left paper with butterfly wings and transfer to cookie sheet. Refrigerate until wings are set completely, about 5 minutes.

3. Peel paper from wings. On cookie sheet lined with waxed paper, pipe chocolate mound (about 1 inch diameter). Press wings into chocolate at about 45-degree angle and prop them up with unside down custard cups. Pipe thick line of chocolate between wings for body. Refrigerate until set. Frost Cupcake. Remove butterfly from paper. press into frosting.

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