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1
Divide buttercream evenly among five small bowls; leave one portion untinted, and tint each of the others a different color with gel-paste food color.
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2
Using a serrated knife (and a gentle sawing motion), cut the domed tops off each cooled cupcake.
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3
Cut each top in half for the wings.
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4
Using an offset spatula, spread untinted or tinted buttercream on each flat cupcake top.
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5
Position wings on frosted cupcakes, pressing gently to adhere.
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6
To make beetles, attach wings, domed sides up, with points meeting just inside edge of cupcake and extending off opposite side.
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7
To create butterflies, attach wings, cut sides up, with rounded edges in center of cupcake.
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8
Refrigerate until frosting is firm, about 30 minutes.
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9
Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before proceeding.
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10
Snip licorice strings diagonally into 1 1/2-inch lengths (48 pieces).
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11
Use a toothpick to make two holes in the top of each gumdrop on opposite sides.
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12
Insert the pointed end of one licorice strip into each hole to create antennae.
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13
Use a dab of buttercream to attach a gumdrop head to each cupcake.
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14
Decorate wings as desired: Spread buttercream over wings (or leave unfrosted).
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15
Using pastry bags fitted with couplers and plain tips in various sizes (such as #2, #7, and #11), pipe dots on wings.
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16
Cupcakes are best served the same day they are decorated; keep at room temperature.
