lamb cupcakes are frosted with white butter-cream frosting. (I apologize for the bad picture quality.)
To decorate a dozen lamb cupcakes, you’ll need 6 large marshmallows, 72 mini marshmallows (you can use colors if you want!), and a small amount of chocolate icing in a piping bag with a small round tip.
(I just mixed cocoa powder in with a small amount of butter-cream to get chocolate frosting.)
Cut the large marshmallows in half, *almost* diagonally like this. Don’t go exactly corner to corner, so you’ll have a bit of a ‘nose’ for your lamb. Each half will become the head for a cute little lamby cupcake.
Cut 1 dozen mini-marshmallows on the diagonal (corner to corner)…these will be the ears!
Draw on the face with the chocolate frosting, making two eyes on each lamb head (closer to the fat end). The smaller end will be the nose. Draw on a small x, and curve the ends up into a smile.
Now use just a dab of butter-cream frosting on the top of the head to attach a pair of ears.
Press the lamb into the front of a cupcake, and then finish by adding mini marshmallows to make legs and a tail.
I even snipped the ends of the legs with kitchen shears to make them look like little hooves.
These little lambs make an adorable Easter Cupcake Centerpiece for the dessert table!
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