LEMON BUTTERFLY CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Using a sharp knife, cut a 1-in. cone-shaped piece 1 in. deep from the center of each cupcake. Carefully remove and set aside. Fill cavity with pudding mixture. , For wings, cut reserved cone pieces in half vertically; arrange on top of filling with points touching. Insert licorice for antennae if desired. Dust with confectioners' sugar. Refrigerate leftovers.