Sheep Cupcakes Recipes

LAMB CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In small bowl, tint 1/4 cup of the frosting with red food color to make pink frosting; set aside. Frost cupcakes with white frosting. For muzzle, spread 1/2 teaspoon pink frosting in small circle on each cupcake; add red baking bit for nose. For eyes, add brown baking bits. For ears, add white gumdrop halves, cut sides down. Place marshmallow halves on face for wool. Store covered.

LAMB CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine all cupcake ingredients in bowl; beat on low speed until combined. Beat at medium speed until well mixed.
• Spoon batter evenly into muffin cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
• Combine 1 cup butter, powdered sugar and vanilla in bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Set aside.
• Create lamb faces by using palm of hand to flatten gumdrops to 1/4-inch thickness. Poke holes into gumdrops for nostrils. Attach candy eyes and licorice pieces for ears, using frosting to adhere. Set aside.
• Frost cupcakes, creating mound of frosting in center. Attach 1 lamb face on front 1/3 of each cupcake. Place miniature marshmallows onto cupcakes, pressing into frosting to adhere. Attach licorice pieces or licorice nibs for tails.

EASTER LAMB CUPCAKES

Steps:

• Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
• Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
• Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
• Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
• Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.

SHEEP CUPCAKES

Steps:

• Baking:
• Preheat oven to 180 degrees celcius/350 degrees fahrenheit.
• Sift the flour.
• Mix all ingredients slowly, then fast, for 1 minute, until pale and creamy.
• Spoon into muffin-sized paper cases and bake for 15-20 minutes.
• Decorating:
• Mix first 4 ingredients and beat until pale and creamy.
• Pipe or spread a quantity of icing onto each cupcake, to cover the top, keeping back a small quantity to do the eyes.
• Place 1 chocolate-covered brazil nut onto each cupcake where you would like the head to be.
• Snap a chocolate button or coin in half and place on either side of the head as ears.
• Snap the chocolate sticks into 4 pieces and insert each piece into the cupcake where you would like the legs to be.
• Place marshmallows all over the rest of the icing.
• Place 2 blobs of icing onto each brazil nut for the eyes (Or use ready-made white icing squeezy writing tubes).
• Place a tiny chocolate chip(or a blob of black icing) onto each white eye.