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

Ingredients

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