Best 4 Bug Cupcakes Recipes

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**Indulge in a Unique Culinary Adventure with Bug Cupcakes: A Medley of Sweet and Savory Delights**

Embark on a culinary journey unlike any other with our collection of bug cupcakes, a tantalizing fusion of sweet and savory flavors that will captivate your taste buds. These delectable treats are not just visually stunning but also pack a punch of unique and intriguing flavors that are sure to leave a lasting impression. From the classic chocolate cupcake infused with the nutty flavor of crickets to the zesty lemon cupcake topped with a crunchy grasshopper, each recipe offers a distinct and unforgettable taste experience. Unleash your adventurous side and delve into the world of edible insects as you explore these culinary creations, taking your taste buds on a wild and unforgettable ride.

Let's cook with our recipes!

LADY BUG CHOCOLATE CUPCAKES



Lady Bug Chocolate Cupcakes image

Who wouldn't smile when they see these fun little treats sitting on the kitchen table? They're as much fun to make as they are to eat! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 cupcakes.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup strong brewed coffee
Chocolate wafer cookies
1 can (16 ounces) dark chocolate fudge frosting
Red jimmies
Black jelly beans, shoestring licorice and nonpareils; white hard candies

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For lady bug wings, microwave chocolate wafers for a few seconds to slightly soften. Use a serrated knife to cut each in half. Cut off the tips to allow room for the lady bug face; save remaining wafer pieces to prop up wings. Frost both wings, and dip in red jimmies. Cut black jelly beans in half; add as spots to the wings. Set aside., For antennae, cut licorice into 1-in. pieces. Dip one end into frosting and roll in black nonpareils; set aside to dry., To assemble cupcake, frost with chocolate icing. Position decorated wings on cupcakes; if desired, add reserved wafer piece under wing tip to prop up. Add antennae and white hard candy eyes. Pipe a small frosting dot for eyeballs. Add a large curved red jimmie and two small ones for the mouth.

Nutrition Facts :

BUG CUPCAKES



Bug Cupcakes image

Clever slicing and colored icing transform simple cupcakes into real delights. Gumdrop heads and licorice antennae may be the first thing picked off and popped into happy mouths. Finally, something from the insect world you don't have to grab out of children's curious hands. You can use either the Swiss Meringue Buttercream or Simple Sugar Icing to frost these cupcakes -- both work equally well.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 30 cupcakes

Number Of Ingredients 23

1 1/2 cups unsweetened cocoa powder
3 cups unbleached all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
1 pound (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
6 egg whites
1 teaspoon pure vanilla extract
1 pound (4 sticks) unsalted butter, room temperature
2 pounds confectioners' sugar, sifted
1/2 cup milk
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
Food coloring
Gumdrops
Licorice strings

Steps:

  • One-Bowl Chocolate Cake:Preheat oven to 350 degrees. Line cupcake pans with cupcake liners.
  • Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
  • Put scant 1/3 cup batter in each cupcake liner. Bake, rotating once, until tester inserted in center comes out clean, 20 to 25 minutes.
  • Cool cupcakes in pans on rack 20 minutes. Cupcakes can be made in advance and stored up to 1 day in refrigerator. They can be stored 1 week in the freezer.
  • Swiss Meringue Buttercream:Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
  • In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
  • Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
  • Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.
  • Simple Sugar Icing:Beat butter with electric mixer until light and fluffy. Beat in confectioners' sugar, 1 cup at a time, until smooth. Add milk, vanilla, salt, and lemon juice; beat until smooth. Refrigerate at least 1 hour.
  • Divide frosting in to 5 small bowls, and tint each bowlful a different color with food coloring. Use serrated knife to evenly cut the domed tops off of each cooled cupcake. Cut each top in half.
  • Use a small offset spatula to evenly spread 1 1/2 tablespoons colored frosting over each flat cupcake top. Then position halved cupcake tops on top of frosted cupcakes, pressing gently to adhere wings to soft frosting. To make bugs, attach tops with the domed side up and points meeting just inside the edge of cupcake and extending off the opposite side. To create butterflies, attach pieces, cut side up, with rounded edges in center of cupcake (domed shape will create angled wings). Refrigerate until frosting is firm and wings are secure, about 30 minutes.
  • Prepare gumdrop and licorice heads: Snip licorice strings on a diagonal into 1 1/2-inch lengths. Use a toothpick to make 2 holes in the top of each gumdrop on opposite sides. Insert the pointed end of one licorice strip into each hole to create antennae. Using extra frosting as glue, attach gumdrop head to cupcake.
  • Decorate wings as desired with assorted colored frostings: Place frosting in pastry bags filled with couplers and round tips, and pipe over surface of wings. Alternatively, gently spread frosting with a small offset spatula over the surface of the wings as desired. For lots of frosting, spread each wing with a base coat of frosting first and pipe out decorations in a different color. For just a touch of frosting, pipe simple decorations onto the bare black wings.

BUG CUPCAKES



bug cupcakes image

summer time fun with these colorful cupcakes .. what kid would not love these ..

Provided by raine justmesugar

Categories     Cakes

Time 3h15m

Number Of Ingredients 5

1 box box betty crocker® supermoist® cake mix (any flavor)
water, vegetable oil and eggs called for on cake mix box
1 container betty crocker® whipped fluffy white or vanilla frosting
assorted gumdrops betty crocker® fruit by the foot® chewy fruit snack rolls (any variety)
1 tube (0.68 oz) betty crocker® black decorating gel

Steps:

  • 1. 1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes. 2. 2 Frost cupcakes. Decorate with whole or cut-up gumdrops, cut-up or thinly rolled fruit snacks and gel to look like ladybugs, bumblebees, butterflies, caterpillars and beetles.
  • 2. If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time. When cutting gumdrops, dip knife or kitchen scissors into water to keep from sticking. Look for paper baking cups in festive colors and special designs at your supermarket, party store or paper warehouse.

BUG CUPCAKES



Bug Cupcakes image

Bugged with plain old cupcakes? Add some fun decorations, and create a kid-friendly picnic.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white or vanilla frosting
Assorted gumdrops and candies
Betty Crocker™ Fruit by the Foot™ chewy fruit snack rolls (any variety)
1 tube (0.68 oz) Betty Crocker™ black decorating gel

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Frost cupcakes with frosting. Decorate with whole or cut-up gumdrops, candies, cut-up or thinly rolled fruit snacks and gel to look like ladybugs, bumblebees, butterflies, caterpillars and beetles.

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 150 mg, Sugar 16 g, TransFat 1 g

Tips:

  • Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. Make sure your eggs, butter, and milk are at room temperature before you start baking.
  • Follow the recipe carefully: Baking is a science, so it's important to follow the recipe precisely. Don't substitute ingredients or change the cooking times, or you may end up with a disappointing result.
  • Mix the batter well: Make sure the batter is well mixed so that all of the ingredients are evenly distributed. Overmixing can make the cupcakes tough, so be careful not to overdo it.
  • Fill the cupcake liners evenly: Fill each cupcake liner about 2/3 full. If you overfill the liners, the cupcakes will rise too much and may overflow. Pleas use ice cream scoops to help you fill them evenly.
  • Bake the cupcakes at the right temperature: The oven temperature should be accurate, and the cupcakes should be baked until a toothpick inserted into the center comes out clean. Underbaking can make the cupcakes gooey, while overbaking can make them dry.
  • Let the cupcakes cool completely before frosting them: This will help the frosting to set properly and prevent it from melting.
  • Get creative with your decorations: You can use a variety of frosting colors, sprinkles, and candies to decorate your cupcakes. Get creative and have fun!

Conclusion:

Baking bug cupcakes is a fun and rewarding experience. With a little care and attention, you can create delicious and beautiful cupcakes that will impress your friends and family. So what are you waiting for? Get baking!

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