Indulge a child’s natural curiosity for the insect world with cupcakes smartly fashioned into beetles and butterflies.

　　

Ingredients

makes 24

　　24 One-Bowl Chocolate Cupcakes (page 152)

　　Swiss Meringue Buttercream (page 304)

　　Gel-paste food color (pink, blue, yellow, and green are pictured)

　　1 small bag (about 5 ounces) black licorice laces

　　24 gumdrops

　　

Step 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. Using a serrated knife (and a gentle sawing motion), cut the domed tops off each cooled cupcake. Cut each top in half for the wings.

　　

Step 2

Using an offset spatula, spread untinted or tinted buttercream on each flat cupcake top. Position wings on frosted cupcakes, pressing gently to adhere. To make beetles, attach wings, domed sides up, with points meeting just inside edge of cupcake and extending off opposite side. To create butterflies, attach wings, cut sides up, with rounded edges in center of cupcake. Refrigerate until frosting is firm, about 30 minutes. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before proceeding.

　　

Step 3

Snip licorice strings diagonally into 1 1/2-inch lengths (48 pieces). Use a toothpick to make two holes in the top of each gumdrop on opposite sides. Insert the pointed end of one licorice strip into each hole to create antennae. Use a dab of buttercream to attach a gumdrop head to each cupcake.

　　

Step 4

Decorate wings as desired: Spread buttercream over wings (or leave unfrosted). Using pastry bags fitted with couplers and plain tips in various sizes (such as #2, #7, and #11), pipe dots on wings. Cupcakes are best served the same day they are decorated; keep at room temperature.

　　Martha Stewart's Cupcakes