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Ladybug Cupcakes

Discover our adorably decorated Strawberry Lady Bug Cupcakes recipe, a delicious treat bursting with fresh fruit.
  • Cooking time20 minutes
  • Prep time1 hour 0 minutes
  • Servings12 portions
recipe image Ladybug Cupcakes


  • 50g dark chocolate
  • 115g  Stork with Butter
  • 115g  caster sugar
  • 2 medium eggs
  • 140g  self raising flour
  • 1 tsp cocoa powder (heaped)
  • 284ml Elmlea double (whipped)
  • ½ teaspoon vanilla extract
  • 100g melted chocolate  and toothpick
  • 250g strawberries, hulled
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 200°C, 180°C fan oven, Gas mark 6. Line the muffin tin with paper cases or grease it. Break the chocolate into pieces and melt in a bowl over hot water.
  2. Beat Stork and sugar until light and fluffy. Beat in the eggs one at a time and fold in flour with the cocoa powder and melted chocolate.
  3. Spoon the batter into the prepared cases and bake in the preheated oven for approximately 20 minutes. Check the cakes are done by inserting a skewer into the middle. If it comes out clean, it is done. Allow cupcakes to cool completely.
  4. Halve the strawberries.
  5. Whip the Elmlea and the vanilla with a mixer until stiff.
  6. Spread or pipe onto the cupcakes. With the help of halved strawberries and melted chocolate, form ladybugs (strawberry as the body put the top of strawberry in the melted chocolate to create the head, draw the dots with the toothpick and melted chocolate) and decorate cupcakes with them. Your Ladybug Cupcakes are ready!