BUG CUPCAKES
Bugged with plain old cupcakes? Add some fun decorations, and create a kid-friendly picnic.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Decorate with whole or cut-up gumdrops, candies, cut-up or thinly rolled fruit snacks and gel to look like ladybugs, bumblebees, butterflies, caterpillars and beetles.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 150 mg, Sugar 16 g, TransFat 1 g
LADYBUG CUPCAKES
They're the sweetest little cupcake creatures.
Provided by Food Network
Time 1h
Yield Makes 24 ladybugs.
Number Of Ingredients 9
Steps:
- 1. Prepare the cake mix according to the directions on the package.
- 2. Line the cupcake pans with the paper liners. Fill each cup with 2/3 cup of batter.
- 3. Bake in a preheated 350-degree oven for 25 minutes, according to the directions on the package. Remove from oven.
- 4. While waiting for the cupcakes to completely cool, tint the vanilla frosting with the red food coloring.
- 5. Once cooled, frost the tops of the cupcakes as follows: Spread the tops of the cupcakes with the red frosting. Spoon the dark chocolate frosting into a resealable bag. Snip a small corner from the bag. Pipe a line of dark chocolate frosting down the center of each cupcake. Pipe an oval of the dark chocolate frosting at one end of the line, and decorate with the red M&M'S® Brand Chocolate Candies for eyes and the licorice for antennae. Dot the red portion with chocolate malted milk balls for the ladybugs' spots.
LADYBUG CUPCAKES
Relish this creative ladybug cupcake that's made with Betty Crocker™ Super Moist™ cake mix and icing - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In medium bowl, mix frosting and food color. Frost cupcakes. Sprinkle with sanding sugar. Attach small round tip to tube of black decorating icing. On each cupcake, pipe wings and dots on wings. Attach cookie for head. Use black icing to attach candy eyes to cookie. Use red icing for mouth. Insert 2 licorice pieces into each cupcake for antennae.
Nutrition Facts : Calories 300, Carbohydrate 46 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg
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GARDEN BUG THEMED CHOCOLATE CUPCAKES …
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Reviews 2
Cuisine British, Vegetarian
Ratings 2
Servings 12
- Pop the butter or margarine into a mixing bowl then add the sugar and eggs. Sift the flour, cocoa and baking powder on top. Using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Add the chocolate chunks to the bowl and gently fold in until well distributed in the cake mixture.
- Divide the cake mixture equally between the muffin cases and smooth over the tops. Bake for 20-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
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