Easter Lamb Cupcakes Recipes
EASTER LAMB CUPCAKES
I made these little lamb cupcakes for Easter and they were the perfect placemat decorations for my family. Everybody loved them and they are quick and easy to decorate.
Provided by kristen
Categories Desserts Cakes Holiday Cake Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
- Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
- Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
- Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
- Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 70.7 g, Cholesterol 18.4 mg, Fat 12.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 223.4 mg, Sugar 40.7 g
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- To make the cupcakes, heat the oven to 190°C/170°C fan/gas 5. Put the butter, sugar, flour, eggs, milk and vanilla extract in a large mixing bowl and beat using an electric mixer until light and fluffy. Divide the mixture among the cupcake cases in the tin and bake for 15-18 minutes or until the cakes have risen and spring back when lightly pressed in the centre. Remove from the oven and transfer to a wire rack to cool.
- To make the sheep faces, break off a small piece of black sugarpaste (about 10g in weight), then knead to soften and shape into an oval. Slightly flatten the oval, shape to make one end slightly narrower than the other (to create the forehead and chin), then set aside.
- Take 2 smaller pieces of black sugarpaste, knead gently, then flatten into little ovals for the ears. Press these onto either side of the wider part of the head (see tips).
- To make the eyes, take 2 small balls of white sugarpaste and press them onto the head, flattening them slightly. Then make 2 very tiny balls of black sugarpaste and press onto the eyes (or see tips). If you like, make a small long cone shape from the black sugarpaste and flatten it slightly for a tail.
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- Grease the HECK out of your lamb pan. I cannot stress how important this is. Some of the vintage lamb pans, like mine, have so many tiny details in them that if you don’t get every single nook and cranny, you are going to end up with a disaster on your hands.
- Flouring your pan is MUST! I have to admit, there have been many times when I have greased a cake pan and skipped the flour step, or used homemade pan-ease (which is just flour and shortening mixed) to get everything done in one step.
- Fill your lamb on the “face” side of the mold. Put your lamb face-down on a large cookie sheet or sheet pan. Fill the lamb to just under the rim of the mold with your chosen cake batter.
- Add support to your lamb cake before it is baked. This is time to add your structural support to your lamb cake. One of the recipes that was photocopied from a major cookbook and sent to me stated, in a matter-of-fact way, that the head of your lamb cake was bound to roll off, and not to worry about it.
- Tie your lamb cake mold shut with baker’s twine. I am kind of ashamed to admit that this bit of advice, which I received from multiple wonderful people, was a complete revelation to me.
- Bake cake for the maximum amount of time called for in the recipe. Once your lamb is tied up nice and tight, unless you are lucky enough to have a vintage Renalde mold, there really isn’t a way to check whether or not the lamb cake is done in the center.
- Cool cake properly before removing from mold. Your lamb will crack apart if you try to shake him out too soon. The best method I found is this one: Let your lamb cool for 15 mins after removing it from the oven.
- Loosen edges on the face side completely before trying to de-pan your lamb. Your lamb, if you made it properly, will contain sugar, and sugar is sticky.
- Let your lamb cool completely before trying to frost it. I know, I know. You want to get the little sucker upright now, because you are proud of how he came out in one piece.
- Give your lamb a good base to sit on. The same sharp knife you used to loosen your lamb is useful once again. Use it to cut off the bottom ridge created by the mold.
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