Ladybug Cupcakes Recipes

LADYBUG CUPCAKES

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

Steps:

• Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the sifted flour with the baking soda, baking powder, and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the eggs, and vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool. Meanwhile, make the frosting: Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Cover and let cool to room temperature. Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Add yellow and red food coloring to make a light orange frosting. When the cupcakes have cooled, make the ladybugs. Cut off the top rounded "cap" (like the cap of a mushroom or a muffin) of each cupcake. Spread the rounded tops of each cupcake with frosting. Cut the tops in half. Spread frosting on the cut face of the cup cake. Place two "wings" on top of each cupcake, spreading them apart slightly. Use two pieces of black licorice to make the antennae. Pipe a black section for the head and dot it with white to make eyes. Use black to make the dots on the wings. Place a tiny ladybug on the wings of the big ones. To make the tiny lady bug, pipe red candy coated chocolates with black frosting making a head section, a line down the back to define the wings and polka-dots on the wings

LADYBUG CAKE AND CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mixes as directed on box, using water, oil and eggs. Divide half of the batter between cake pans. Divide remaining batter evenly among muffin cups, filling about two-thirds full. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Reserve 5 cupcakes; save remaining cupcakes for later use. For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
• On serving plate or foil-covered tray, place 1 cake layer, rounded side down. Remove paper liners from 3 of the reserved cupcakes; position cupcakes against front of cake, slightly angled, for ladybug's head. Spread thin layer of chocolate frosting over bottom cake layer and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
• In another medium bowl, mix vanilla frosting and red food color. Spread second cake layer with red frosting. Cut second layer in half crosswise; frost rounded top and cut sides. Refrigerate or freeze 30 minutes to 1 hour. Frost bottom cake layer and 3 cupcakes with chocolate frosting. Position red cake halves, rounded side up and slightly angled, on bottom layer to look like ladybug's wings. Place peppermint patties on red cake for spots.
• Cut marshmallow crosswise in half; push 1 blue candy into each. Attach marshmallows to ladybug's head for eyes. Insert licorice twist pieces for antennae.
• For baby ladybugs, cut off and reserve rounded tops of remaining 2 cupcakes. Spread flat cupcake tops with chocolate frosting. Spread cutoff tops with red frosting; cut each crosswise in half. Position red halves, rounded side up and slightly angled, on cupcakes to look like wings. Add brown candies to wings for spots. Flatten gumdrops; attach 1 gumdrop to front of each cupcake for head. Use frosting to attach blue miniature candies for eyes. Insert string licorice for antennae.

LADYBUG CUPCAKES

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.

LADYBUG CUPCAKES

Steps:

• For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands from each other, leaving them attached at one end. Roll 2 small (1/4-inch) balls of yellow fondant for each pair of antennae and attach to the separated ends of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry.
• For the legs: Cut more licorice into 2 1/2-inch segments. Separate the strands from each other to make 72 legs. Roll 72 small (1/4-inch) balls of yellow fondant to make a foot for each leg. Attach a foot to the end of each leg. Set all the legs aside to dry.
• For the bodies: Shape about 2 teaspoons of red fondant into a ladybug body the size of a small walnut. Make a line in the back of the body with a small knife. Roll a small ball of black fondant about 3/4 inch in diameter for the head. Attach a pair of antennae by sticking the licorice into the head. Using a small brush with a little water, moisten the front of the head and attach 2 yellow sprinkles for eyes.
• Roll enough 1/4-inch balls of black fondant for spots and flatten them slightly. Moisten the backs of the ladybugs and attach the black spots. Attach 3 legs to each side of the body by pressing them in. (Use a skewer to make holes to help guide, if needed.)
• To assemble: Attach each head to a body by brushing the surface of the body with a little water and gently pressing the head on to adhere. Add pupils to the eyes by dipping a skewer into the melted chocolate and making small dots on the yellow sprinkles.
• Frost each cupcake with about 2 tablespoons buttercream. Place the ladybug in the middle and press gently into the frosting. Repeat with the remaining elements.