I can’t think of a better springtime activity for you and your kids! If you don’t have the time or want to be spending the time making cupcakes, feel free to substitute your favorite cake mix. This recipe is less focused on the cake and more focused on the fun. But cake and fun? Well, that’s just happiness; almost as much as free ice cream!
Sheep Cupcakes (adapted from here)
Serves: 24 (24 cupcakes)
Cupcakes:
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 eggs
2/3 cup sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup skim milk
Frosting:
1 1/2 cups butter
2 cups powdered sugar
2 teaspoons vanilla
Decorations:
2 cups mini marshmallows
24 Gumdrops
24 pairs of candy eyes
Heat oven to 350 degrees F. Whisk together the flour and baking powder. Set aside. In a bowl, beat the eggs and sugar about 2 minutes, until light and foamy. Gradually pour in the butter and vanilla while mixing constantly. Slowly add half the dry ingredients stir until just combined. Add all of the milk mixing until just combined. Last, add the rest of the dry ingredients being careful not to overmix. Spoon the batter into greased cupcake tins (or tins lined with cupcake liners). Bake for 20-25 minutes until the centers of the cupcakes are clean when poked with a toothpick. Let cool.
Combine frosting ingredients in a large bowl. Beat until creamy. Frost cupcakes and place mini marshmallows onto the cupcake, pressing into the frosting. To make a face, flatten gumdrops to 1/4-inch thickness, using your hand (or rolling pin). Attach candy eyes and place the face onto the front of each cupcake. Serve immediately.
Until the next time my oven is on…
