Ladybug Cupcakes Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

2

                        containers Betty Crocker™ Whipped cream cheese frosting

2

teaspoons red paste food color

Red sanding sugar

1

tube (4.25 oz) Betty Crocker™ black decorating icing

24

miniature creme-filled chocolate sandwich cookies

48

candy eyes

1

tube (4.25 oz) Betty Crocker™ red decorating icing

48

pieces (1 inch) black string licorice

Preparation

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.

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