How to Make Lamb Cupcakes with Marshmallows

A monkey on a cupcake

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

CUPCAKE INGREDIENTS:

What you need: – Yellow cupcakes, baked and cooled – Mini marshmallows – Black fondant for head and ears – Deco candy eyes – White frosting

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

Use a straight edge to make nostrils on the black fondant head, near the wide bottom part as shown.

Frost your cupcake. Start applying marshmallows at the cupcake wrapper line in circles, working up to the top for 2 rows.

Apply 2 rows of marshmallows then apply the black fondant head.  Finish filling in the cupcake with marshmallows.

Add the black fondant ears, using a little water to glue the ears onto the face.  Attach eyes to head using a tiny bit of frosting to act as the glue.

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