• 2 cubes (2 ounces each) chocolate almond bark
• 36 red peanut M & M candies
• 1 box (16 ounces) powdered sugar (3¾ cups)
• ¼ cup solid shortening
• ¼ cup Dierbergs butter, softened
• ½ teaspoon vanilla extract
• ¼ to ⅓ cup water
• Pinch salt
• 20 drops green food color
• 10 drops yellow food color
• 18 cupcakes

FOR LADYBUGS: Place chocolate bark in 1-quart freezer-weight reclosable plastic bag (do not seal bag). Microwave high 30 seconds to soften.

 

Knead chocolate in bag until melted and smooth. If needed, microwave high in 20-second intervals and knead until chocolate is completely smooth.

 

Seal bag; snip off one corner of bag to make very tiny hole. Squeeze 36 small circles of chocolate onto sheet of waxed paper; place candies on top of chocolate.

 

Carefully pipe chocolate line down center of each candy; pipe 2 to 3 dots chocolate on each side of line. Let Ladybugs stand until chocolate is set.

 

FOR EASY HOMEMADE FROSTING: In large mixer bowl, combined powdered sugar, shortening, butter, vanilla, and ¼ cup of the water; beat at low speed until smooth, about 1 to 2 minutes. Add additional water 1 tablespoon at a time, beating at medium speed until light and fluffy.

 

Add food colors; beat until evenly tinted. Spread over cupcakes.

 

Place 2 Ladybugs on each cupcake.

Servings: 18
Serving Size: Per Serving

Per Serving
Calories: 453
Cholesterol: 9 mg
Fat: 17 g
Sodium: 252 mg
Carbohydrates: 73 g
Protein: 5 g
Fiber:
Saturated Fat: N/A