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Ladybug Cupcakes Birthday Cake Design

Kenneth Chen

Ingredients:

  • 1 can (16 oz) vanilla frosting
  • Green food coloring
  • 12 unfrosted cupcakes baked in green paper liners*
  • ½ cup green decorating sugar
  • 12 green gumdrops
  • 3 Tbsp granulated white sugar
  • Red food coloring
  • ½ cup red decorating sugar
  • 12 Mallomars
  • ½ can (1 cup) chocolate frosting
  • 24 brown M&M's Minis
  • 1 Tbsp chocolate sprinkles

*Green paper liners can be purchased at Confectioneryhouse.com.

What you'll need:

  • A rolling pin or a heavy bottle
  • Kitchen shears or scissors
  • 1 resealable sandwich-size plastic bag (Ziploc)

For the leaf cupcakes:

  1. Tint 1 cup of the vanilla frosting green with the green food coloring.
  2. Spread the green frosting evenly on top of the cupcakes.
  3. Place the green decorating sugar into a small bowl. Roll the edge of each cupcake in the green sugar to coat.
  4. Using a rolling pin or a clean, heavy bottle, roll out the green gumdrops in the granulated white sugar to flatten. Using kitchen shears or clean scissors, cut each flattened gumdropinto 2 leaves. Arrange the leaves on one edge of a cupcake. Repeat with the remaining gumdrops and cupcakes.

For the ladybugs:

  1. Tint 1 cup of the vanilla frosting with the red food coloring.
  2. Spoon the red sugar into a small bowl.
  3. Cover each Mallomar with red frosting. Roll each frosted Mallomar in red sugar to coat completely.
  4. Place one sugar-coated Mallomar on each leaf cupcake.

For the decoration:

  1. Spoon the chocolate frosting into a resealable plastic bag and snip a small corner of the bag. Pipe a line of chocolate frosting down the center of the red cookie; pipe an oval onto the front of the red cookie for the ladybug's head.
  2. Place 2 brown M&M's Minis on either side of the chocolate line; stick 2 chocolate sprinkles upright into the ladybug's frosting head.
  3. Continue with the remaining cupcakes.

Cake Anatomy:

ladybugs anatomy


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