Little Lamb Cupcake
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 large
Marshmallow5 cups
Sugar (confectioners')10 tbsps
Unsalted Butter (softened)2 large
Egg2 large
Egg Yolk2 cup
Milk2 cup
Water2 tsps
Pure Vanilla Extract2.666667 cups
All-Purpose Flour1.333333 cups
Cake Flour4 tsps
Baking Powder1 cup
Whole MilkDirections:
1
Frost cupcake
2
Place the large marshmallow in the center
3
Lightly frost candy eyes and press onto the marshmallow
4
Frost the back of the jujube candy and put below eyes to for a nose
5
Frost the short piece of licorice lightly and press underneath the nose to make the mouth
6
Press mini-marshmallows all around the cupcakes and the face to make the lambs coat
7
Frost the tips of the pink jelly beans to make ears
8
Stick the purple jelly beans in the front and back of the cupcake for feet
9
Curl the long piece of licorice and press into frosting to make the lamb's tail
10
Preheat oven to 350 degrees F
11
Line two 12-cup cupcake tins with paper liners
12
(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans
13
) Put tins on a baking sheet
14
Set aside
15
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes
16
Add the eggs and yolks, one at a time, pulsing after each addition
17
Add the milk, water, and vanilla and process to blend
18
Whisk both flours, baking powder, and salt in a medium bowl
19
Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition
20
Process until the batter is very smooth and pourable like pancake batter, about 2 minutes
21
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full
22
Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes
23
Cool slightly in tin, and turn out of tin when cool enough to handle
24
Cool cupcakes completely on a rack before frosting
25
Whisk the milk and vanilla extract together in a small bowl
26
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated
27
Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes
28
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula
29
) Add the fluff and salt and reduce the speed to low
30
Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated
31
Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes
32
Use immediately