Watch and listen to this recipe from Gale Gand.
View the full recipe here.

1. Make Cupcakes
Bake cupcakes in brown paper cups, then set aside to cool while you make the frosting.

2. Heat
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.

3. Cream
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.

4. Cut
When the cupcakes have cooled, 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 to make two wings.

5. Form
Spread frosting on the cut face of the cupcake. Place two "wings" on top of each cupcake, spreading them apart slightly.

6. Decorate
Use two pieces of black licorice to make the antennae, then pipe a section for the head with black icing and dot it with white to make eyes. Use black to make the dots on the wings.

7. Top with Tiny Ladybug
Pipe red candy coated chocolates with black frosting to make a head section, a line down the back with polka-dots to define the wings, and then place each tiny ladybug on the wings of the big ones.