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Line the muffin tin with the cupcake liners. Heat the oven to 350 degrees.
Sift the sifted flour with the baking soda, baking powder, and salt.
Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix at medium-high speed until light and fluffy. Add the yolk and the egg and mix, then add the vanilla and combine.
With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in.
Pour the batter into the muffin cups, filling them three-fourths full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let the cupcakes cool.
When the cupcakes have cooled, make the butterflies: Spread a thick layer of rainbow sprinkles on a plate.
Cut off the top rounded “cap” (like the cap of a mushroom or a muffin) of each cupcake. Spread the flat top of each “beheaded” cupcake with frosting.
Spread the cut side of each cap with frosting, then dip in rainbow sprinkles to coat. To make the wings, cut a V shape out of each cap, down the center to cut the cap in half. Turn the wing pieces over so they are sprinkles side up and place on top of each cupcake so they angle up like wings.
Lay a piece of red licorice down the center of each one to make the body (3 pieces if using thin licorice). Use two pieces of black licorice to make the antennae. Pipe two black dots for the eyes, placing one white sprinkle in the center of each eye. |
