-
1
Special equipment: small paintbrush
-
2
For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces.
-
3
Separate the two strands from each other, leaving them attached at one end.
-
4
Roll 2 small (1/4-inch) balls of yellow fondant for each pair of antennae and attach to the separated ends of the licorice.
-
5
Enclose the remaining fondant in plastic wrap so it does not dry out.
-
6
Repeat with the remaining pairs of antennae.
-
7
Set aside to dry.
-
8
For the legs: Cut more licorice into 2 1/2-inch segments.
-
9
Separate the strands from each other to make 72 legs.
-
10
Roll 72 small (1/4-inch) balls of yellow fondant to make a foot for each leg.
-
11
Attach a foot to the end of each leg.
-
12
Set all the legs aside to dry.
-
13
For the bodies: Shape about 2 teaspoons of red fondant into a ladybug body the size of a small walnut.
-
14
Make a line in the back of the body with a small knife.
-
15
Roll a small ball of black fondant about 3/4 inch in diameter for the head.
-
16
Attach a pair of antennae by sticking the licorice into the head.
-
17
Using a small brush with a little water, moisten the front of the head and attach 2 yellow sprinkles for eyes.
-
18
Roll enough 1/4-inch balls of black fondant for spots and flatten them slightly.
-
19
Moisten the backs of the ladybugs and attach the black spots.
-
20
Attach 3 legs to each side of the body by pressing them in.
-
21
(Use a skewer to make holes to help guide, if needed.)
-
22
To assemble: Attach each head to a body by brushing the surface of the body with a little water and gently pressing the head on to adhere.
-
23
Add pupils to the eyes by dipping a skewer into the melted chocolate and making small dots on the yellow sprinkles.
-
24
Frost each cupcake with about 2 tablespoons buttercream.
-
25
Place the ladybug in the middle and press gently into the frosting.
-
26
Repeat with the remaining elements.
