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Americanindulgent

Sheep Cupcakes

These super-cute sheep cupcakes with mini marshmallow wool and an easy fondant face will delight all your guests!

Sheep Cupcakes
Prep time
15 min
Cook time
20 min
Yield
16 servings
Difficulty
MEDIUM

Ingredients

Quantities are shown as originally provided.

  • 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)
  • 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)
  • 1/4 cup fondant
  • 4 cups mini marshmallows (200g)
  • 36 candy eyes
  • black food coloring

Instructions

  1. 1

    For the cupcakes:

  2. 2

    Preheat to 350F. Add papers to a cupcake tin.

  3. 3

    Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

  4. 4

    Add the wet ingredients into a large bowl and whisk together.

  5. 5

    Add the wet ingredients into the dry ingredients.

  6. 6

    Whisk until smooth and combined.

  7. 7

    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.

  8. 8

    Allow time to cool.

  9. 9

    For the Vanilla Buttercream:

  10. 10

    In a standing mixer fitted with a paddle attachment, beat the butter until light and fluffy.

  11. 11

    Sift the confectioners' sugar into the creamed butter.

  12. 12

    Add 1 tsp vanilla, 1/4 tsp salt, and milk.

  13. 13

    Transfer to a piping bag.

  14. 14

    For the Assembly:

  15. 15

    Use food coloring to dye the fondant black.

  16. 16

    Roll out the fondant to make a thin layer.

  17. 17

    Use an oval shaped cookie cutter to cut out the heads. and an extra small oval shape to cut out ears.

  18. 18

    Brush water on the fondant to make the ears and eyes stick to the head.

  19. 19

    Pipe the buttercream onto your cupcake.

  20. 20

    Lightly cover with marshmallows then place the sheep face on.

Original from preppykitchen.com

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