Ladybug Cake Pops

Relish this creative ladybug cupcake that’s made with Betty Crocker™ Super Moist™ cake mix and frosting – perfect for dessert. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 17, 2014

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

cup Betty Crocker™ Rich & Creamy dark chocolate frosting (from 1-lb container)

cups red candy melts or coating wafers (24 oz)

tablespoons shortening

paper lollipop sticks

Block of plastic foam

small round chocolate-covered creamy mints

cup black candy melts or coating wafers (6 oz), melted

108

candy eyes

108

pieces (1/2 inch) black string licorice

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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.