Ladybug Cupcakes

Ladybug Cupcakes


2 cubes (2 ounces each) chocolate almond bark
36 red peanut M & M candies

1 box (16 ounces) powdered sugar (3¾ cups)
¼ cup solid shortening
¼ cup Dierbergs butter, softened
½ teaspoon vanilla extract
¼ to ⅓ cup water
Pinch salt
20 drops green food color
10 drops yellow food color

18 cupcakes


FOR LADYBUGS  Place chocolate bark in 1-quart freezer-weight reclosable plastic bag (do not seal bag). Microwave (high) 30 seconds to soften.

Knead chocolate in bag until melted and smooth. If needed, microwave (high) in 20-second intervals and knead until chocolate is completely smooth.

Seal bag; snip off one corner of bag to make very tiny hole. Squeeze 36 small circles of chocolate onto sheet of waxed paper; place candies on top of chocolate.

Carefully pipe chocolate line down center of each candy; pipe 2 to 3 dots chocolate on each side of line. Let Ladybugs stand until chocolate is set.

  In large mixer bowl, combined powdered sugar, shortening, butter, vanilla, and ¼ cup of the water; beat at low speed until smooth, about 1 to 2 minutes. Add additional water 1 tablespoon at a time, beating at medium speed until light and fluffy.

Add food colors; beat until evenly tinted. Spread over cupcakes.

Place 2 Ladybugs on each cupcake.


Servings: 18
Serving Size: Per Serving

Per Serving
Calories: 453
Cholesterol: 9 mg
Fat: 17 g
Sodium: 252 mg
Carbohydrates: 73 g
Protein: 5 g
Fiber: 1 g