Source: Parents Magazine


Recipe Summary test

24 cupcakes


Ingredient Checklist


Instructions Checklist
  • Line 24 muffin tins with cupcake liners. Prepare cupcake batter using cake mix, 1 cup buttermilk, 1/3 cup oil, and 4 eggs. Bake as directed on box. Let cupcakes cool completely. Tint vanilla frosting light pink using icing color. Frost cupcakes with pink icing. Roll edge of each cupcake in crystal sugar.

To decorate Bumblebees:
  • Cut and shape Tootsie Rolls and Laffy Taffy into small rounds. Alternate two brown pieces and two yellow ones for body and head. Attach two pieces of licorice for antennae to the brown end to complete head, and slice a yellow fruit jelly in half for the wings.

To decorate Ladybugs:
  • Place chocolate frosting in a freezer-weight zip-top bag and snip off one corner. Pipe a mound of chocolate icing in center of each cupcake. Slice a red jelly in half for the wings; place on top of chocolate icing. Attach M&M Minis to wings using frosting. Attach a Junior Mint for the head and two black licorice pieces for the antennae.