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On Your Menu: 4th of July Butterfly Cupcakes

1 box White (18-1/4oz.) cake mix and ingredients to prepare
1 can white fluffy frosting
red and blue food coloring
red and blue candy sprinkles
Black shoestring licorice, cut into 2-inch pieces
24 cupcake baking cups
 
Prepare cupcake mix according to package directions.

Divide cake batter into two bowls and color one bowl of batter red and the other bowl,  blue,  Drop some red and blue batter into each cupcake and when you have used all red and blue batter, take a knife and swirl in each cupcake in the white batter.   Bake and cool completely.  

Slice off the top fourth or each cupcake, cut the slices in half and set aside.  Ice the cut top of cupcake with white fluffy icing. Lightly sprinkle the top of cupcake with candy sprinkles or red and blue sugar. 

For “wings”: place two reserved cupcake halves, rounded edges together.  If you  need more icing to hold wings, add a little to top to hold wings up.  For antennae, insert two licorice pieces into each cupcakes. 

Yield 22-24 cupcakes

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