Celebrate the return of these winged beauties to our backyards and parks by creating an edible homage.
6-inch squares of parchment paper
1 cup white chocolate chips or a white chocolate baking bar cut
1/4 tsp vegetable oil
Microwave safe bowl
Small plastic bag (such as Ziploc)
Colored decorating sugar
Cut one 6-inch square of parchment paper for each butterfly you
intend to make.
In a microwave-safe bowl, melt 1 cup of white chocolate chips
and 1/4 teaspoon vegetable oil in 30-second increments, stirring
frequently until the chocolate has melted. The addition of the
vegetable oil is crucial in order to achieve the correct
consistency for piping. Be very careful because chocolate burns
easily. Stop and stir the chocolate frequently to ensure that you
don't overdo it.
Allow the chocolate to cool for about five minutes.
Place the chocolate mixture in a Ziploc bag and snip a small
corner from one side of the bag.
Pipe a pair of wings onto one of the parchment paper squares,
either freehand or using a stencil or template. Quickly cover the
wings with colored decorating sugar. Tip the edges of the parchment
paper to shake off any excess sugar.
Add a couple of jellybeans to the middle to make a "body."
Let the wings harden completely. Be patient! If you try to peel
your butterflies off the paper before they have completely set,
they will break. You can refrigerate the butterflies to hasten the
Gently peel each butterfly from the paper and pop it into your
mouth, or serve them alongside a bowl of ice cream or atop a
cupcake as a fun embellishment.
Caitlin Murray Giles is a full-time mother of three and part-time freelance writer living in Wicker Park.