These adorable little bugs will add real character to your garden parties, or give the kids a thrill – plus so fun to decorate!
Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
In medium bowl, combine melted butter, sour cream, eggs, and vanilla; mix until well blended.
Add sour cream mixture to flour mixture and blend on low speed, scraping bowl often. Beat on medium speed 1 minute. Stir in 2 tablespoons rainbow sprinkles.
Carefully spoon batter into pan, dividing evenly among cups. Spread batter out to top edges of each cup, so batter is lower in the center.
Bake for 18-24 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).
Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.
In large bowl, combine vegetable shortening, butter and vanilla. Gradually add powdered sugar, 1 cup at a time, scraping bowl often.
Add milk, beating on medium speed, until light and fluffy, then add the colouring as desired.
Decorate with assorted sprinkles.