It’s Spring and I got inspired to make some ladybug cupcakes to send out to friends and family as a cheerful hello. My favorite flower is the sunflower, so I thought it would be fun to try making sunflowers as a decoration and when I do cupcake decorating, I try to have three different designs in the batch to make them visually appealing. The bright red of the ladybug, the warm goldenrod of the sunflower and the bright green of the grass seemed like a great combination!
I’ve also wanted to try a Red Velvet Cupcake Recipe for a long time, and mostly I’m concerned about moisture when baking cupcakes. Cupcakes taste best when they have rich flavor and moist texture. This recipe seemed to do the trick! I also couldn’t resist pairing up the Red Velvet cake with the Ladybug Decoration Designs!
Of course, it’s always fun to add a sweet treat to the frosting, and how could I resist using Mini Oreo’s for the center of the sunflower and the head of the ladybugs! It was loads of fun to watch people pick the Oreo off first and pop it into their mouths as a tasty treat!
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar:
1 cup vegetable shortening
1 teaspoon vanilla extract
7-8 teaspoons water (add a few at a time until spoon stands up)
1 lb. pure cane confectioners’ sugar
1 tablespoon Meringue powder (if egg allergy, eliminate Meringue powder)
Pinch of salt
Add 1/4 cup cocoa powder
1 tablespoons water (add a little at a time to keep stiff consistency)
Mini Oreo’s for ladybug faces and center of sunflowers
Red food coloring
Golden food coloring
Green food coloring
Black Food Coloring
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.
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