Red and Black Bug Cakes
- For the cupcakes
- ½ cup unsalted butter
- ½ cup superfine caster sugar
- ½ tsp vanilla extract
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 Orange (finely grated zest)
1 Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Whisk, 1 Immersion blender, 1 Lid
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Line a 12 hole bun tin with paper cases.
Cream the butter and sugar together until light and fluffy. Add the vanilla, followed by the eggs.
Gently fold in the flour and orange zest until combined.
Spoon the mixture into the paper cases and bake for approximately 10-15 minutes until risen and bouncy to the touch. Remove the cakes from the tin and cool on a wire rack.
For the frosting: roll out the red sugarpaste on a surface dusted with icing sugar. Cut out rounds the same diameter as the cakes.
Lightly dampen the sugarpaste rounds with water and press onto the cakes.
Roll out the black sugarpaste and cut out 12 shapes for the 'faces'. Lightly dampen with water and attach to one end of each cake. Press 2 white candies into the black sugarpaste for the 'eyes'.
Cut 12 licorice strips in half and place 2 on the centre of each cake. Cut the remaining licorice strips into small pieces and place on top of the cakes for the ladybird 'spots'. Place a licorice piece on each candy 'eye'.