LADY BUG COFFEE RECIPES

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LADYBUG CAKE AND CUPCAKES RECIPE - BETTYCROCKER.COM



Ladybug Cake and Cupcakes Recipe - BettyCrocker.com image

What’s sweeter than a ladybug birthday cake? A ladybug birthday cake AND ladybug cupcakes!

Provided by Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 45 minutes

Yield 18

Number Of Ingredients 14

2 boxes Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Tray or cardboard (18x15 inch), covered with foil or wrapping paper and plastic wrap
1 container Betty Crocker™ Rich & Creamy or Whipped chocolate frosting
1 container Betty Crocker™ Rich & Creamy or Whipped vanilla frosting
Red food color
6 chocolate-covered peppermint patties, unwrapped
1 large marshmallow
2 blue candy-coated chocolate candies
2 pieces (6 inch) black licorice twist
8 brown candy-coated chocolate candies
2 large black gumdrops
4 blue miniature candy-coated chocolate candies
4 pieces (2 inch) black string licorice

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.

Nutrition Facts : Calories 540 , CarbohydrateContent 79 g, CholesterolContent 60 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 5 g, TransFatContent 3 g

LOVE BUG BISCUITS RECIPE | BBC GOOD FOOD



Love bug biscuits recipe | BBC Good Food image

These cute cookies decorated with fondant icing in a heart-shaped ladybird pattern would make a lovely romantic gift

Provided by Cassie Best

Categories     Treat

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield Makes 20

Number Of Ingredients 12

175g plain flour
100g chilled butter , cubed
85g icing sugar
1 tsp vanilla extract
1 egg yolk
500g ready-to-roll fondant icing
red food colouring
100g icing sugar
black food colouring
edible pearly ball decorations
8cm heart-shaped cutter
6cm heart-shaped cutter

Steps:

  • Put the flour, butter, sugar, vanilla and egg yolk in a food processor. Dribble in 1 tbsp water and blitz until the mixture comes together to form a dough. Tip onto a work surface and knead briefly to bring together, then wrap in cling film and chill for 20 mins.
  • Heat oven to 180C/160C fan/gas 4. Roll out the dough to the thickness of a £1 coin. Use your 8cm heart cutter to stamp out heart shapes – you’ll have to re-roll the trimmings to make 20 biscuits. Put the hearts on 2 baking trays and bake for 12 mins, swapping the trays over halfway through, until pale golden and crisp. Leave to cool on a wire rack.
  • Dye your lump of icing with red food colouring and wrap in cling film until ready to roll. Mix the icing sugar with enough water to make a thick icing. Dye the icing with the black food colouring. Pour the icing into a piping bag with a small plain nozzle attached (or use a small sandwich bag and snip off the corner). Roll out the red icing to 3mm thick and use your 6cm cutter to stamp out hearts. Stick onto the biscuits with a little of the black icing.
  • Use the black icing to give your love bug a head at the pointy end, draw a line down the centre to give it wings, then add spots. Stick 2 pearly balls onto each love bug’s head, then leave to set on a wire rack. You can pack your love bugs into boxes or cellophane bags to give as gifts for Valentine’s Day.

Nutrition Facts : Calories 166 calories, FatContent 5 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 22 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium

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