Red Velvet Ladybug and Sunflower Cupcakes

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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!

The fun part for me is in the decorating. I love letting my creative juices flow, and this batch of cupcakes was all passion for me. I love how cheerful ladybugs and sunflowers are, and I was smiling big time as I piped the icing onto the cupcakes and watched each little critter come to life! The large lady bugs cupcakes are super simple to make. Just use a spatula and red icing to ice cupcakes smooth. Place a Mini Oreo Cookie on the edge. Then use Wilton Tip #12 to pipe on the black dots and then change to Tip #3 to pipe the line from the head to the other edge. Use yellow icing and Wilton Tip #3 to pipe the eyes and mouth onto the cookie. Then add little black dots to finish the eyes with Wilton Tip #3. If you don’t have multiples of the same tips, the little couplers work great so you can change out the tips on your icing bags.

For the sunflowers, add a dot of icing in the middle and drop the Oreo on top. Then start piping the yellow leaves with Wilton Tip# 352. Start from the outside edge and keep layering the yellow leaves in rows until you reach the middle. Pipe a few leaves right from the edge of the Oreo. Add a few green leaves around the edge as well. To add the small ladybug, pipe a long red dot using Tip #12, and then use the black with Tip #3 to pipe the line and a few dots and a head on the small ladybug.

For the grass, pipe green icing with Wilton Tip #18. Start on the outside and work your way to the middle. Then pipe two ladybug red dots onto the grass with Tip #12 and then as above, use Tip #3 to add the lines and dot and head to the ladybug. And voila!!! You now have a collection of edible ladybugs to share!!! Try not to eat all of the Mini Oreo’s before you start! Those little cookies are so addicting!

All of the tips and guidance you would need to make the decorating designs shown here can be found in the Wilton Decorating Basics Course 1 Kit.

And now for the recipe:

Ladybug Red Velvet Cupcake Recipe

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
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:

For the Buttercream Frosting (stiff consistency):
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

(Make the buttercream frosting first and then separate out 1/4 of it to make chocolate frosting to color black)

Add the following
Add 1/4 cup cocoa powder
1 tablespoons water (add a little at a time to keep stiff consistency)

Also need:
Mini Oreo’s for ladybug faces and center of sunflowers
Red food coloring
Golden food coloring
Green food coloring
Black Food Coloring

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. Spray cups with non-stick spray.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. Scrape the bottom of the bowl to make sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 17-20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Cream the shortening, vanilla extract and water. Add dry ingredients and mix on medium until all mixed together. Blend an additional minute or two until creamy but stiff enough for a spoon to stand. Divide the frosting and put some frosting aside to color red (for ladybugs) and green (for grass and leaves) and golden (for sunflowers and ladybug faces). With the remaining frosting, add cocoa powder and a tablespoon of water and blend until smooth again. Add black food coloring to the chocolate frosting (for ladybug faces and dots).

*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

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