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Bug Cupcakes
Makes 12 cupcakes; Serves 8
“I think cupcakes are the way to go for kids’ parties,” says Gale. “There’s no cutting and no ‘How come she got the rose and I didn’t?’ They’re fun to eat and easy to send home with kids, too.” Her foolproof frosting (thickened with a little flour, so it’s less tricky to work with than buttercream) makes it easy to get creative with decorating. Here, she gives directions for ladybugs and butterflies. To make both, split the frosting and color one batch orange for the ladybugs.
Ingredients
Cupcakes 1 1/2 cups self-rising flour1 1/4 cups all-purpose flour 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 teaspoon pure vanilla extract 1 cup whole milk Frosting 1 cup whole milk2 tablespoons all-purpose flour 8 ounces (2 sticks) cool unsalted butter 1 cup confectioners' sugar 1 teaspoon pure vanilla extract Ladybugs Yellow and red food coloring1 (4.25-ounce) tube black icing with a small writing tip 1 (4.25-ounce) tube white icing with a small writing tip 12 pieces black licorice whips, each 1 1/2 inches long, cut in half lengthwise into thin, tapered strips 12 red M&M's Butterflies 1 cup rainbow sprinkles 36 pieces red licorice whips, twists, or braids, each 1 1/2 inches long, cut in half lengthwise into thin, tapered strips 12 pieces black licorice whips, each 1 1/2 inches long, cut in half lengthwise into thin, tapered strips 1 (4.25-ounce) tube black icing with a small writing tip |
 Photos by Maren Caruso
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To make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners. In a bowl, sift together both flours. In a stand mixer fitted with the paddle attachment (or in a bowl with a handheld mixer), beat the butter on medium speed until creamy. Add the granulated sugar and continue beating for about 2 minutes, or until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and beat on low speed just until combined. Add 1/2 cup of the milk and again beat just until combined. Repeat with the remaining flour mixture and then with the remaining milk.
Using an ice cream scoop or spoon, portion the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 20 to 25 minutes, or until golden brown and firm to the touch. Let cool completely on a wire rack, and then remove from the pan to decorate.
To make the frosting, pour the milk into a saucepan and whisk in the flour. Place over medium heat, bring to a simmer, and simmer, whisking often, for about 5 minutes, or until thickened. Remove from the heat, cover, and let cool to room temperature.
In the stand mixer fitted with the paddle attachment (or in a bowl with the handheld mixer), cream together the butter, confectioners’ sugar, and vanilla on low speed for 1 minute. Increase the speed to medium and continue beating until light and very fluffy. Add the cooled thickened milk and mix until smooth.
If making ladybugs, mix yellow and red food coloring into the frosting until it is a light orange. Using an icing spatula, spread the top of each cupcake with the frosting. Pipe a black oval at one edge for the head. Pipe 2 white dots on the oval for the eyes. To make the wings, pipe a black line from the head down the center, to divide the body in half. Then pipe 3 black dots on each wing. Use 2 pieces of black licorice to make the antennae.
To make a tiny ladybug to put on each cupcake, pipe a black frosting oval near the edge of an M&M to make the head. Pipe a line from the head down the center of the candy to form the wings. Then pipe black dots on the wings and 2 white dots for eyes. Place a decorated M&M on 1 wing of each cupcake.
If making butterflies, cut off the rounded “cap” of each cupcake, creating a flat top, and set the caps aside. Spread the flat top of each cupcake with the frosting. Cut a V out of the center of each cap, which will cut the caps in half at the same time, to make the wings. (Save the V cutouts for nibbling.) Spread the flat cut side of each cap with the frosting, then dip the frosted surfaces into rainbow sprinkles to coat. Place 2 wings on top of each cupcake, sprinkles side up, so that the curved sides meet in the middle. Lay 3 strands of red licorice down the center of each top to make the body. Use 2 pieces of black licorice to make the antennae. Pipe 2 black dots for the eyes, and then place 1 white sprinkle in the center of each eye.
