Dolly's so-easy Easter treats

Get ready for raves when you serve any (or all!) of these mix-magic desserts from the queen of country

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Butterfly Coconut Cupcakes

Convenient candy melts turn into the sweetest butterflies that garnish these spring-special bites

Bright pink, purple and teal decorating sugars

Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix with milk, eggs, and butter until blended, about 30 sec.; on medium, beat until fluffy, 2 min. Divide batter among liners. Bake until a toothpick inserted in centers comes out clean, 16-19 min. Let cool 10 min. Transfer from pans to rack; let cool.

On white paper, print or draw 24 small butterflies (about 1/2" wide). Place paper on baking sheet; cover with wax paper. In a microwave-safe bowl, microwave white am chocolate or candy melts in 15-sec. intervals, stirring, until melted. Transfer to freezer bag. Snip small hole from corner of bag. Trace and fill in wings. Sprinkle with decorating sugars. Chill 15 min.

Spread confetti sprinkles on plate. Reserve ¹/2 cup frosting. Spread remaining frosting over the cupcakes; dip tops of cupcakes in sprinkles. Transfer reserved frosting to freezer bag; snip small hole from corner. Pipe dollop of frosting over each cupcake. If needed, break wings in two; insert into frosting.

Servings: 24. Active time: 50 min.
Total time: 1 hr., 30 min.