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5
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Sheep Cupcakes Recipe
Sweet little sheep cupcakes perfect for Easter, baby showers or just for snacking on.
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
24
cupcakes
Author:
JB
Ingredients
CUPCAKES:
1
box
Chocolate Cake Mix
½
cup
Vegetable Oil
3
Eggs
ICING:
1
cup
Butter
softened
2
tablespoons
Milk
4
cup
Powdered Sugar
CANDY CLAY:
6
ounces
Dark Chocolate Chips or Wafers
2
tablespoon
Corn Syrup
Instructions
Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
Stir in corn syrup until wel mixed. Misture will be grainy.
Pour onto plastic wrap and allow to set for several hours (until firm).
Break off small pieces of the candy clay mixture and knead to soften.
Form each into a flattened cube 3/4" x 3/4" x 1/4" tall.
To each of these we will attach ears at the top and using a toothpick we will carve in the mouth and nostril area.
Also place candy eyes and press in place.
Allow the heads to set for 30 minutes.
Store remaining candy clay by sealing in zippered bag and refrigerating.
Bake cupcakes according to box directions.
Allow to cool.
Cream butter and vanilla in a large bowl
Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
Beat for 5 minutes to make sure it is fluffy.
Ice cupcakes then decorate tops with sheep heads and mini marshmallow to represent wool.
Nutrition
Calories:
313
kcal
|
Carbohydrates:
38
g
|
Protein:
2
g
|
Fat:
17
g
|
Saturated Fat:
11
g
|
Cholesterol:
40
mg
|
Sodium:
233
mg
|
Potassium:
115
mg
|
Sugar:
30
g
|
Vitamin A:
265
IU
|
Calcium:
55
mg
|
Iron:
1
mg