Sheep Cupcakes
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5.0
15 reviews
Excellent
Sheep Cupcakes
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These super-cute sheep cupcakes with mini marshmallow wool and an easy fondant face will delight all your guests!
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Ingredients
INGREDIENTS
For the Cupcakes:
- ¼ cup sour cream 57g, room temperature
- ½ cup buttermilk 118mL, room temperature
- 2 medium eggs
- ¼ cup hot coffee 60mL
- ⅓ cup veggie oil 79mL
- 2 tsp vanilla extract 10mL
- 1 ½ cups all-purpose flour 180g
- 1 ⅓ cup granulated sugar 265g
- ¼ cup cocoa powder 20g, nice
- 1 tsp baking soda 6g
- ½ tsp kosher salt 2.5g
For the Vanilla Buttercream:
- 1 2/3 lbs confectioners sugar 756g
- 1 lb butter 450g, unsalted, room temperature
- 1 tsp vanilla extract 5mL
- 1 tbsp whole milk 15mL
- 1/2 tsp kosher salt 2g
For the decoration:
- 1/4 cup Fondant
- 4 cups mini marshmallows 200g
- 36 Candy eyes
- black food coloring
Instructions
INSTRUCTIONS
For the cupcakes:
- Preheat to 350F. Add papers to a cupcake tin.
- Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients into the dry ingredients.
- Whisk until smooth and combined.
- Distribute batter evenly into the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean.
- Allow time to cool.
For the Vanilla Buttercream:
- In a standing mixer fitted with a paddle attachment, beat the butter until light and fluffy.
- Sift the confectioners' sugar into the creamed butter.
- Add 1 tsp vanilla, 1/4 tsp salt, and milk.
- Transfer to a piping bag.
For the Assembly:
- Use food coloring to dye the fondant black.
- Roll out the fondant to make a thin layer.
- Use an oval shaped cookie cutter to cut out the heads. and an extra small oval shape to cut out ears.
- Brush water on the fondant to make the ears and eyes stick to the head.
- Pipe the buttercream onto your cupcake.
- Lightly cover with marshmallows then place the sheep face on.
Notes
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- If you prefer your frosting to be less sweet then try whipping up a batch of Swiss or Italian buttercream. Silky smooth and delicious!
- Not a fan of fondant? Try using modeling chocolate for the faces.
- If you want to whip ip an AMAZING batch of vanilla cupcakes for this instead try my moist vanilla cupcake recipe!
- Sniping off the tip of the marshmallows you'll be pressing onto the buttercream helps them stick better and not fall of later.
Nutrition Information
Show Details
Serving
1g
Calories
340kcal
(17%)
Carbohydrates
51g
(17%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
30mg
(10%)
Sodium
320mg
(13%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
200IU
(4%)
Calcium
20mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 340kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 320mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 200IU | 4% |
| Calcium | 20mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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