Sheep Cupcakes Recipes

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LAMB CUPCAKES



Lamb Cupcakes image

No need to be sheepish when making lamb cupcakes. Betty Crocker® cake, frosting and candies make it super fun and easy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ red gel food color
24 red miniature candy-coated chocolate baking bits
48 brown miniature candy-coated chocolate baking bits
24 small white gumdrops, cut in half vertically
2 cups miniature marshmallows, cut in half crosswise

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.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 23 g, TransFat 1 g

LAMB CUPCAKES



Lamb Cupcakes image

These cute decorated cupcakes are perfect for your spring dessert tray.

Provided by Land O'Lakes

Categories     Cupcake     Sweet     Baking     Cake     Dessert

Yield 24 cupcakes

Number Of Ingredients 17

Cupcakes
1 (15.25- to 16.5-ounce) package white cake mix
1 cup milk
1/2 cup Land O Lakes® Butter softened
3 large Land O Lakes® Eggs
2 tablespoons freshly squeezed orange juice
2 teaspoons freshly grated orange zest
Frosting
1 cup Land O Lakes® Butter softened
3 cups powdered sugar
2 teaspoons vanilla extract
1 (7-ounce) jar marshmallow crème
Decorations
24 black gumdrops
Decorator candy eyes
Licorice pieces or licorice nibs
1 (10.5-ounce) package miniature marshmallows

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.

Nutrition Facts : Calories 330 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 260 milligrams, Carbohydrate 52 grams, Fiber 0 grams, Sugar grams, Protein 2 grams

EASTER LAMB CUPCAKES



Easter Lamb Cupcakes image

I made these little lamb cupcakes for Easter and they were the perfect placemat decorations for my family. Everybody loved them and they are quick and easy to decorate.

Provided by kristen

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 30m

Yield 12

Number Of Ingredients 6

12 unfrosted cupcakes, cooled
1 (16 ounce) package prepared vanilla frosting
6 large marshmallows, halved lengthwise
5 black licorice laces
1 (10.5 ounce) package miniature marshmallows
24 candy eyeballs

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.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 70.7 g, Cholesterol 18.4 mg, Fat 12.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 223.4 mg, Sugar 40.7 g

SHEEP CUPCAKES



Sheep Cupcakes image

I mixed a few ideas to makhttp://www.recipezaar.com/members/subm/editr2.php?sid=4664933e these cupcakes, and they went down a storm at the Findon Sheep fair in Sussex, UK. You could use what ever chocolate you can find for the head, ears and legs. I thought that they looked pretty cute with just the eyes, but you could add a red icing smile or tongue, and nostrils. You can also use a little tubes of writing icing for the white and black of the eyes.

Provided by froglet

Categories     Dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 14

225 g self-raising flour
175 g caster sugar
175 g butter
3 eggs
1 1/2 teaspoons milk
250 g butter, softened
500 g icing sugar
1 tablespoon hot water
1 tablespoon vanilla essence
2 cups mini marshmallows or 3 cups medium marshmallows
12 chocolate-covered brazil nuts
12 dark chocolate melts (or 12 small chocolate coins)
24 small chocolate chips
12 chocolate sticks (like Matchmakers)

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.

Nutrition Facts : Calories 585.2, Fat 30, SaturatedFat 18.5, Cholesterol 122.3, Sodium 515.4, Carbohydrate 77.1, Fiber 0.5, Sugar 60.4, Protein 3.9

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