Food Network: Ladybug Cupcakes

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Ladybug Cupcakes
Recipe courtesy Gale Gand

Ingredients
For the cupcakes:
1 1/4 cups sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
For the frosting:

1 cups milk
2 tablespoons all-purpose flour
8 ounces (2 sticks) room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Yellow and red food coloring
For the decoration:
12 (1 1/2-inch) lengths black licorice whips, cut in thin tapered strips
1 tube black icing (the supermarket kind with a small writing tip)
1 tube white icing (the supermarket kind with a small writing tip)
12 red candy coated chocolate candies

Directions
Line a muffin tin with cupcake papers. Heat the oven

to 350 degrees F.
Sift the sifted flour with the baking soda, baking powder, and salt. Cream the
butter in a mixer fitted with a whisk attachment until soft, then add the sugar
and mix. Add the eggs, and vanilla and whip at medium-high speed until light and
fluffy. With the mixer running at low speed, add a third of the flour mixture and
mix. Then add half of the sour cream and mix. Add another third of the flour and
mix. Add the remaining sour cream and mix, then the remaining flour. Give it one
last mix to make sure everything is blended in.
Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to
the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let
cool.
Meanwhile, make the frosting: Put the milk in a saucepan and whisk in the flour.
Bring to a simmer over medium heat and simmer until thickened, about 5 minutes,
whisking often. Cover and let cool to room temperature. Cream the butter, sugar,

and vanilla in a mixer fitted with a paddle attachment until light and very
fluffy. Add the cooled thickened milk and mix until smooth. Add yellow and red
food coloring to make a light orange frosting.
When the cupcakes have cooled, make the ladybugs. Cut off the top rounded "cap"
(like the cap of a mushroom or a muffin) of each cupcake. Spread the rounded tops
of each cupcake with frosting. Cut the tops in half.
Spread frosting on the cut face of the cup cake. Place two "wings" on top of each
cupcake, spreading them apart slightly. Use two pieces of black licorice to make
the antennae. Pipe a black section for the head and dot it with white to make
eyes. Use black to make the dots on the wings. Place a tiny ladybug on the wings
of the big ones.
To make the tiny lady bug, pipe red candy coated chocolates with black frosting
making a head section, a line down the back to define the wings and polka-dots on
the wings