Little Lamb Cupcakes

Posted by Super King Markets on

Little Lamb Cupcakes

Looking for some festive desserts for Easter? These Little Lamb Cupcakes are absolutely perfect for a sweet treat after Easter Brunch or for an Easter party for the Kids! They’re simple, and even the kids can help decorate!

 Little Lamb Cupcakes

 Ingredients:

1 Vanilla Cupcake, taken out of the paper, recipe follows

About 1 cup White Fluff Frosting, recipe follows

1 large marshmallow

2 white candy eyes

15 mini-marshmallows, halved

Brownie Bites cut into head shape, homemade or store bought

 Vanilla Cupcakes Ingredients:

Nonstick cooking spray

2 2/3 cups sugar

2 sticks (16 tablespoons) unsalted butter, cut into 1-inch pieces

2 large eggs

2 large egg yolks

2/3 cup milk

2 1/2 teaspoons pure vanilla extract

2 2/3 cups all-purpose flour (see Cook's Note)

1 1/3 cups cake flour

4 teaspoons baking powder

1/2 teaspoon fine salt

Fluff Frosting Ingredients:

1/4 cup whole milk

2 teaspoons pure vanilla extract

10 tablespoons unsalted butter, at room temperature

5 cups confectioners' sugar

1/2 cup marshmallow fluff

Pinch fine salt

Directions:

Vanilla Cupcake:

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans with nonstick cooking spray.) Put tins on a baking sheet. Set aside.

Process the sugar and butter in a food processor until very creamy, scraping the sides down as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, 2/3 cup water, and vanilla and process to blend.

Whisk the all-purpose and cake flour, baking powder and salt in a medium bowl. Add the flour mixture, in 3 batches to the butter mixture and pulse, scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin until cool enough to handle. Transfer to a rack and cool completely before frosting.

Fluff Frosting:

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use right away.

 To Decorate:

  1. Frost the Cupcake
  2. Place the piece of brownie cut into a head shape on a large marshmallow and place in the middle of the cupcake.
  3. Frost the back of and press the Candy eyes into the brownie head.
  4. Cut your mini marshmallows in half and put them all around the cupcake and the lambs face to resemble the lambs coat.
  5. Add and final touches, serve, and enjoy!

Recipe from: Food Network

 

 

 

 

 


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