Ladybug cupcakes

Ladybug cupcakes

The perfect baked treat for summer

, 18 June 2020

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Ladybug cupcakes
  • 1 Hour 20 Mins

  • Serves: 12

Nutritional Info
Each 82g serving contains
  • Energy

    1197KJ

    286KCAL

    14%
  • Fat

    18.9g

    high

    27%
  • Saturates

    9.5g

    high

    48%
  • Sugars

    16.1g

    med

    18%
  • Salt

    0.30g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1460kJ/349kcal.
Ingredients
  • 50g dark chocolate
  • 115g Stork
  • 115g caster sugar
  • 2 medium eggs
  • 140g self raising flour
  • 1 heaped tsp cocoa powder
Method
  • Preheat the oven to 200°C, 180°C fan oven, Gas mark 6. Line the muffin tin with paper cases or grease it. Break the chocolate into pieces and melt in a bowl over hot water.

  • Beat Stork and sugar until light and fluffy. Beat in the eggs one at a time and fold in flour with the cocoa powder and melted chocolate.

  • Spoon the batter into the prepared cases and bake in the preheated oven for approximately 18-20 minutes. Check the cakes are done by inserting a skewer into the middle. If it comes out clean, it is done. Allow cupcakes to cool completely.

  • Meanwhile, for the Ladybugs, halve and dry the strawberries with kitchen roll.

  • Use a cocktail stick to draw a line of chocolate down the centre of the berry and dot with chocolate spots. Add a blob of chocolate at the small end of the berry for the head. Set aside and allow the chocolate to set.

  • Whip the Elmlea and the vanilla with a mixer until stiff. Spread or pipe onto the cupcakes and top each with a Ladybug berry before serving.