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
EASTER LAMB CAKE
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. - Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
LITTLE LAMB CUPCAKE
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 1 cupcake
Number Of Ingredients 26
Steps:
- Frost cupcake. Place the large marshmallow in the center. Lightly frost the back of the candy eyes and press them onto the marshmallow. Frost the back of the jujube candy and put below the eyes for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallow halves all around the cupcake and the face to make the lambs coat. Frost the tips of the pink jelly beans and stick on top of the lamb's head to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail.
- Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans with nonstick cooking spray.) Put tins on a baking sheet. Set aside.
- Process the sugar and butter in a food processor until very creamy, scraping the sides down as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, 2/3 cup water, and vanilla and process to blend.
- Whisk the all-purpose and cake flour, baking powder and salt in a medium bowl. Add the flour mixture, in 3 batches to the butter mixture and pulse, scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
- Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin until cool enough to handle. Transfer to a rack and cool completely before frosting.
- Whisk the milk and vanilla extract together in a small bowl.
- Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use right away.
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