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Ladybug Cake Pops

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Ladybug Cake Pops
  • Prep 1 hr 15 min
  • Total 2 hr 40 min
  • Servings 54
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Relish this creative ladybug cupcake that’s made with Betty Crocker™ Super Moist™ cake mix and frosting – perfect for dessert.
Updated Sep 17, 2014

Ingredients

Steps

  • 1
    Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • 2
    In microwavable bowl, microwave red candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip each lollipop stick about 1/2 inch into melted candy and insert into cake ball no more than halfway. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted red candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach mint for ladybug face. Let stand until set. Use melted black candy to attach candy eyes and licorice for antennae. Pipe melted black candy on cake pops for wings and dots. Let stand until set.

Nutrition

320 Calories, 12g Total Fat, 2g Protein, 56g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Total Fat
12g
0%
Saturated Fat
7g
0%
Sodium
140mg
0%
Total Carbohydrate
56g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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