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Sheep Cupcakes
These super-cute sheep cupcakes with mini marshmallow wool and an easy fondant face will delight all your guests!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
decorating
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
cupcakes
Calories
340
kcal
Author
John Kanell
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.
Video
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
Serving:
1
g
|
Calories:
340
kcal
|
Carbohydrates:
51
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Cholesterol:
30
mg
|
Sodium:
320
mg
|
Fiber:
1
g
|
Sugar:
41
g
|
Vitamin A:
200
IU
|
Calcium:
20
mg
|
Iron:
0.7
mg