Love Bug Cupcakes Recipes

HOW TO MAKE LOVE BUG CUPCAKES

Steps:

• If you are making your own cupcakes, follow the directions on the cake mix box.
• Scoop out about ½ of the frosting and place in a bowl. Add 1-2 drops of the pink food coloring and mix well.
• Frost the cupcakes with the remaining white frosting. Then with the pink frosting, frost about ¾ of the cupcake leaving a little "V" wedge in the back. The pink will represent wings.
• Cut little slivers of black licorice to represent the antennas. You will need 12.
• Place a dab of frosting on the back of the candy eyes and place on the pink candy melts. Draw a smile with your edible marker.
• In the front of the cupcake, place a lovebug head and 2 antennas. Then, place 3 confetti hearts on each side of the wings.
• You now have a cute little love bug cupcake! Enjoy!!

LOVE BUG CUPCAKES

Steps:

• For the frosting, cream together the butter, shortening, powdered sugar and vanilla extract. Divide and color the frosting as desired.
• Fit a pastry bag with a grass tip. Fill it with frosting.
• Roll red fondant 1/8 inch thick. For each cupcake, use heart cutters to cut out one big heart and four small hearts.
• Roll out white and black fondant 1/8 inch thick.
• Cut out about 1 inch circles from the white fondant and 1/4 inch circles from the black.
• Stick the black dots on the white by just pressing them together or first dampening the back of a black dot.
• Squirt a little frosting in the middle of the big heart and press a cupcake on top.
• Pipe frosting around the sides and top of each cupcake until completely covered. The longer the fur, the better.
• For the antennas, place one end of a lollipop stick in the middle of a small heart. Use water to glue another heart on top.
• Push two antennas about halfway into each cupcake, and press on two eyes.
• Enjoy!

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.

LOVE BUG CAKE BALLS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely, and crumble cake. Reserve approximately one-fourth of cake crumbs, and set aside. (These will be used to coat the love bugs.)
• With large spoon, thoroughly mix remaining cake crumbs and the frosting.
• Roll mixture into quarter-size cake balls, and place on waxed paper-covered cookie sheet. Place cake balls in freezer about 15 minutes to firm up. Then transfer them to the refrigerator to keep chilled and avoid freezing.
• Place candy coating in microwavable bowl so coating is at least 3 to 4 inches deep. Microwave uncovered on Low (10%) in 30-second intervals, stirring after each, until melted and smooth.
• Remove 2 cake balls from refrigerator at a time. Dip tip of lollipop stick into melted coating, and insert into cake ball no more than halfway through. Dip and remove cake pop into coating in one motion without stirring, making sure entire cake ball is covered. If coating is too thick, add a little vegetable oil to help thin it and make it easier to work with.
• Remove and gently tap off any excess coating to fall off pop and back into bowl. Before coating sets, gently press cake crumbs around entire ball. Place stick in craft foam to dry.
• Once dry, remove cake ball from lollipop stick for decorating. Using photo as a guide, get creative with placement of desired candy decorations for fun expressions and details. Use melted candy coating to attach candy decorations. For feet, attach cake ball to a mini heart cookie. Use string licorice for antennae, heart candies for ears and eyes. Let dry completely; store loosely covered.

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

TASTY LOVE BUG CUPCAKES

Steps:

• Bake the cupcakes according to the instructions on the packaging. Then allow the cupcakes to fully cool. .With the red frosting, make the wings. To do so, simply apply the frosting as two triangles. The wide ends of the triangles should face the head white the pointed ends face the backside. Then with the white frosting, make two dots to attach the edible eyes to the cupcakes. Add an additional white frosting dot to attach a heart from the sprinkles to the cupcake to make the nose.
• Simply add additional sprinkles and decorations as desired. Then enjoy the cupcakes!

LADY BUG CHOCOLATE CUPCAKES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 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., For lady bug wings, microwave chocolate wafers for a few seconds to slightly soften. Use a serrated knife to cut each in half. Cut off the tips to allow room for the lady bug face; save remaining wafer pieces to prop up wings. Frost both wings, and dip in red jimmies. Cut black jelly beans in half; add as spots to the wings. Set aside., For antennae, cut licorice into 1-in. pieces. Dip one end into frosting and roll in black nonpareils; set aside to dry., To assemble cupcake, frost with chocolate icing. Position decorated wings on cupcakes; if desired, add reserved wafer piece under wing tip to prop up. Add antennae and white hard candy eyes. Pipe a small frosting dot for eyeballs. Add a large curved red jimmie and two small ones for the mouth.