- 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.
Serving Size: Per Serving
Cholesterol: 9 mg
Fat: 17 g
Sodium: 252 mg
Carbohydrates: 73 g
Protein: 5 g
Saturated Fat: N/A