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Easter Sheep Cupcakes

April 23, 2011

Sheep Cupcakes

Sheep Cupcakes

This year for Easter weekend I thought it would be great to decorate a few cupcakes.  At first I was planning on making bunnies but I thought I would try a new trend and attempt to make the sheep a little more popular this year.  These cupcakes are super easy to make.  They only require mini marshmallows, regular marshmallows and butter cream frosting, oh, and food coloring.  I think that these cupcakes would be just as fun as decorating eggs if not more.  There really is not much mess to clean up after either which is always a plus. If you were looking for a new fun Easter project to do this weekend try making these cupcakes, they are so cute and fun!

To make the cupcakes I used a lemon cupcake recipe.  Which is a very basic recipe and very similar to the vanilla cupcakes I have made before.  If you wanted to make them even more lemony you could use a melon baller and scoop out the center of the cupcake and fill it with lemon curd.  Then you will have a lemon burst cupcake which are also delicious.

Lemon Cupcakes

1/2 cup butter, room temperature

2/3 cup sugar

3 eggs

1 teaspoon vanilla

Zest and juice of 1 lemon

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/8 cup milk

To Prepare the Cupcakes

Preheat oven to 350 F.  Line 12 muffin cups with paper liners and set aside.

In the bowl of your electric mixer beat the butter and sugar until light and fluffy.   Add the eggs, one at a time, beating  after each addition. Scrape down the sides of the bowl as needed.   Beat in the vanilla and lemon zest until thoroughly combined.

In a separate bowl whisk together the flour and baking powder.  Combine the lemon juice and milk and stir to combine.

With the electric mixer on low speed, alternately add the flour mixture and milk mixture, in two additions.  Scrape down the sides of the bowl as needed.

Fill the muffin cups with batter.   Bake for about 16 – 18 minutes or until nicely browned and a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cool.

Ingredients for the Buttercream Frosting

2 cups icing sugar, sifted

1/2 cup butter, room temperature

1 teaspoon vanilla

2 tablespoons whipping cream

To Prepare the Buttercream Frosting

In the bowl of your electric mixer, cream the butter until smooth and well blended.  Add the vanilla.  On low speed, gradually beat in the sugar. Scrape down the sides of the bowl.  Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

To Create the Sheep Cupcakes

For each sheep you will need approximately 20 mini marshmallows, 1/2 of a large marshmallow and the prepared buttercream frosting.  Cut each of the mini marshmallows in half.  Cut the regular size marshmallow in half.  Make a small amount of pink buttercream and black buttercream for the eyes, nose and mouth.  Frost the tops of the cupcakes with white buttercream.  Place half of the regular size marshmallow on the frosting where you would like the sheep’s face to be.  Arrange the halved mini marshmallows around the entire cupcake to cover all of the frosting.  Place a small amount of pink buttercream in the center of the regular size marshmallow for the nose and then create two small hooks for the mouth beneath the nose.  Place two black dots of buttercream above the pink nose.  Using a leaf tip you can create two ears on either side of the sheep’s head.  Between the ears place two more mini marshmallow halves.  Your sheep is now complete.

Sheep Cupcakes

Sheep Cupcakes

These little cupcakes are so much fun to make and eat.  I hope you are enjoying your Easter weekend.  I bet you will enjoy it even more with this project, give it a try, you’ll see 🙂  Happy Easter!

From our kitchen to yours,
Sydney Jones


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