Sheepcupcakes Recipes

REAL STRAWBERRY CUPCAKES

Real Strawberry Cupcakes image

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Provided by drewface

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

Ingredients

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Steps:

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 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

Ingredients

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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