12 vanilla or chocolate cupcakes, baked

1 ganache or chocolate icing recipe

48 slices of slivered almonds

12 pastel-coloured dragees

24 large chocolate spinkles

Using a pastry bag fitted with a fluted tip, frost the cupcakes with the ganache.

Place a dragee for the body, four slices of almonds on each cupcake as wings and two chocolate sprinkles for the antennas.

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