Flower and Ladybug Nature Cupcakes

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Easy to make cupcakes with ladybugs and flowers. Perfect for a spring, summer, or enchanted forest party.

Prep Time5

Active Time0

drying and decorating30

Total Time35

Course: Dessert

Cuisine: American

Yield: servings

Calories: 295cal

Author: Melissa Haines

Cost: $10

18 Pre-baked cupcakes cooled in a cute cupcake liner, like these basket-weave designed cupcake wrappers
16 oz. Green frosting
Strawberries - small with a rounded end, that are rinsed and dried
Dehydrated mini marshmallows
Raspberries - rinsed
Blueberries - rinsed
4 oz. Chocolate almond bark

Fit a piping bag with a grass tip and fill it with green frosting.
Hold the bag straight above the cupcake and gently squeeze to pipe short strands of “grass.” Lift the tip slightly and repeat until the entire top of the cupcake is covered.

The strawberries should be rinsed and thoroughly dried. Use a paper towel to pat the wet berries and dry them.
Slice the stems off the strawberries
Use a knife to cut a V shape out of the sliced end
Melt the chocolate in a small bowl.
Use your preferred method or pop the chocolate into a microwave and heat for one minute, stir, and if necessary, microwave for 30 more seconds
Set wax paper out on the work surface
Dip the pointed end of each strawberry into the melted chocolate, then place it flat-side down on wax paper to set and dry.
Immediately, while the chocolate is still melted, place your marshmallows into the chocolate for the eyes.
Let dry - It will only take a few minutes.
Dip the flat end of a toothpick into the chocolate to add pupils and spots to the ladybug.

Arrange Raspberry flowers with 5 Raspberries per flower, and a blueberry in the center

nutrition facts are only an estimate