Aren’t ladybirds just the cutest bugs? Apart from little babies, they are the sweetest! I recently visited a shop that sells loads and loads of decorations for cakes, to decorate biscuits and all edible handmade gifts.
Hence a lot of baking followed, and this being the first of many creations I’ll be sharing with you. Apart from being absolutely delicious, cupcakes are so versatile and easy to make. It can be decorated creatively and kids can have fun too by lending a helping hand – not mentioning tidying and cleaning up afterwards. Who said icing sugar is not a good hair mask?
I have the privilege of sharing this recipe with you that I received from a family friend and genius when it comes to baking and cakes, Aunty June. It can be used to bake sponge cakes or cupcakes and can be halved or quartered for smaller batches. Cupcakes freezes well for 2 months and should be left to defrost completely before frosting.
- 8 jumbo eggs
- 2 cups sugar
- 3 cups flour, sifted
- 6 tsp baking powder
- 1 cup water
- 1 cup oil
- 10ml vanilla
- Preheat oven to 180 degrees Celsius.
- Grease a cake pan or line a muffin pan with paper muffin cups.
- Beat eggs and sugar well until pale yellow.
- Add the sifted flour and beat until mixed.
- Add the rest of the ingredients and beat together.
- Pour batter into cake or muffin pan.
- Bake cupcakes for 25 minutes and cake for 35-40 minutes (until a skewer comes out clean)
To make ladybirds, prepare icing by beating 125ml butter and about a cup of icing sugar (add more if it is too runny) until smooth.
Divide the mix in half, color one half black and the other half red. Prepare the cupcakes by cutting the top off and in half for the wings as below.
Firstly use the black icing to cover the cakes. Spread red icing on the wings (the top of the cupcake that has been cut in half) and place back with onto the cake to shape the wings so that they appear slightly spread open. Cut liqourice into discs for the dots and strips for the antennaes.
Use a mini Marie biscuit for the face and liquid icing pens for the eyes and mouth. Enjoy your creatures!
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about the author
If it is different, made with love and contains Italian parsley or rosemary, I love it! I'm inspired by my daughter, born Sept 2010, a good latte served with a pretty piece of cake or even better: a carrot and cream cheese-centered muffin. I live by the motto "If you love what you do, you'll never work a day". May you be inspired to live a lovilee life! -