Sheep Cupcakes
Transform your dessert table into a whimsical pasture with these irresistibly cute Sheep Cupcakes! Perfect for kids' parties, Easter celebrations, or any occasion that calls for charm and sweetness, these chocolate cupcakes are as delicious as they are delightful. The rich, moist chocolate base is topped with creamy homemade buttercream frosting, creating the perfect canvas for fluffy mini marshmallow "wool." Each cupcake is crowned with an adorable sheep face crafted from black and white fondant, complete with expressive edible eyes. Quick to prepare and guaranteed to impress, these novelty treats are a creative and crowd-pleasing way to showcase your baking skills. Whether you're looking for fun animal-themed cupcakes or just an excuse to get crafty in the kitchen, these Sheep Cupcakes bring joy with every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 pieces Large eggs
- 0.75 cup Milk
- 0.3 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Hot water
- 1 cup Unsalted butter
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 3 cups Mini marshmallows
- 4 ounces Black fondant
- 2 ounces White fondant
- 1 piece Edible black food marker
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Stir in the hot water slowly. The batter will be thin, but this is normal.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
While the cupcakes are cooling, make the frosting. In a mixing bowl, beat the butter until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add heavy cream and beat for an additional 2-3 minutes until the frosting is creamy and smooth. Set aside.
Spread a layer of frosting over the top of each cupcake to act as the base for the marshmallow 'wool.'
Cover each cupcake with mini marshmallows, pressing them gently into the frosting to create the fluffy sheep coat.
Shape small, oval heads and ears out of the black fondant. Attach the ears to the side of the oval heads.
Use the white fondant to create tiny eyes and attach them to the black fondant heads.
Draw pupils on the eyes using the edible black food marker.
Place the sheep heads gently into the marshmallow layer on each cupcake.
Serve and enjoy these adorable sheep cupcakes!
Nutrition Facts
Calories |
5686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 40.4 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 1020.0 g | 371% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 919.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 419 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
