There are a wide variety of dyes available at specialty baking shops. Look out for interesting jel colors.
5 large eggs, separated
270 ml sugar (1 c and 2 tbsp)
500 g butter room temperature
5 ml vanilla essence (1 t)
Instructions
1 Roll the plastic icing as thinly as possible on a clean work surface lightly dusted with icing. 2 Use a butterfly cookie cutter to form the butterflies. Fold the wings to resemble butterflies in flight. 3 Squirt the butter icing on the cupcake with as piping bag with a star nozzle. 4 Pour the granadilla pulp onto the icing and decorate with butterflies.
Butter icing
1 Stir the egg whites, sugar and a little salt in a metal bowl over a saucepan with boiling water until the sugar is dissolved. 2 Rub the mixture between your fingertips to make sure that all the sugar is dissolved. Remove from heat. 3 Beat the mixture in a blender with a balloon whisk until stiff peaks form. 4 Replace the balloon with the dough hook. Add the butter spoon by spoon and beat well after each addition. The mixture may look curdled, but keep on mixing. 5 Add the vanilla and mix thoroughly. 6 Divide and season as needed. The icing can can be stored in an airtight container in the refrigerator. (3 Days) 7 Thaw at room temperature and spray with a piping bag with a star nozzle on the cupcakes.
Orange syrup
1 Add the grated zest of 1 orange in 125 ml (½ c) to the basic syrup. 2 Finally, add 60 ml (¼ c) Grand Marnier liqueur (orange liqueur) to the syrup. Heat through and paint over the cupcakes.