Move over Easter bunny, it’s time to get ready for lamb cupcakes! These little guys are sure to sweeten up your day with their fluffy marshmallow fleece and delicious chocolate flavor.
– 1 cup all-purpose flour
– 1 1/4 tsp baking powder
– 1/8 tsp salt
– 2 large eggs at room temp
– 3/4 cup white sugar
– 1/4 cup unsalted butter, cut into 1/2” cubes
– 1/2 cup milk – the higher the fat content the better
– 2 tsp vanilla extract
– 1 1/2 tsp vegetable oil
Roll out your black fondant and cut teardrop shapes for the lamb heads = you need a larger one for the head and almond-shaped pieces for the ears. Set them aside