What You Need
- pre-packaged cornbread mix
- small cupcake tins
- canned fruit (fruit cocktail or mandarin oranges work well)
- hot fudge sauce
What You Do
STEP 1: PREPARE THE FRUIT
Drain the water or syrup from the canned fruit. Spread the fruit pieces out on a paper towel while you prepare the muffins.
STEP 2: PREPARE THE MUFFINS
Prepare muffins as directed. Spoon into a small cupcake tin, filling each muffin cup about halfway. Carefully arrange two pieces of fruit (for wings) on top of each muffin.
- Tip: Be careful not to overfill the muffin tins. You don’t want the muffins to rise too far over the edge, or the wings will distort.
STEP 3: BAKE MUFFINS
Bake as directed, or until the edges of the muffins are golden brown. Cool the muffins completely.
STEP 4: ADD CHOCOLATE BUTTERFLY
Draw the butterfly’s body by piping fudge sauce in between the wings.
TIPS & TRICKS
To make an easy piping bag, use a heavy-duty sandwich/freezer bag and poke a hole in one corner. Roll the bag in between your hands to warm up the fudge. It will flow better if it is slightly warmed.