LAMB CUPCAKES

Lamb Cupcakes image

A perfect spring project to create in the kitchen with family!

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 24 cupcakes.

Number Of Ingredients 15

Ingredients

1 (15.25 - to 16.5-ounce) package white cake mix
1 cup milk
1/2 cup butter, softened
3 Eggland's Best® Eggs (large)
2 Tbsp. freshly squeezed orange juice
2 teaspoons freshly grated orange zest
1 (1.5-ounce) bottle flower-shaped cake sprinkles
1-1/2 cups butter, softened
2 cup powdered sugar
2 tsp. vanilla
2 (7-ounce) jars marshmallow creme
1 (10.5-ounce) package miniature marshmallows
24 black gumdrops
Decorator candy eyes
licorice pieces

Steps:

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients except sprinkles in a bowl; beat on low speed until combined.
Beat at medium speed until well mixed. Stir in sprinkles.
Spoon batter evenly into muffin cups.
Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
Combine 1 1/2 cups butter, powdered sugar, and vanilla in a 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 a mound of frosting in the 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 460, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.5788 g, Sugar 0 g, Protein 2 g