Flock of sheep cupcakes recipe

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Counting sheep was never this much fun. The mini-marshmallow sheep are darling on their own, but for an extra-special presentation, you can herd them into a fondant-covered pasture bordered by a wooden fence constructed from coffee stirrers.

  • Yield: 12


  • 12 White Cupcakes
  • Swiss Meringue Buttercream
  • Pink and black gel-paste food colors
  • 2 cups (about 4 ounces) miniature marshmallows, each cut in half
How to Make It
  1. Using gel-paste food colors, tint ¼ cup buttercream pale pink and ¼ cup black. Transfer tinted buttercreams to pastry bags fitted with only couplers. Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream. Transfer remaining untinted buttercream to a pastry bag fitted with only a coupler.
  2. Starting in center of each cupcake, pipe a pear-shaped head with untinted buttercream, increasing pressure as you pull back. Switch to a small V-leaf tip, and pipe ears. Pipe black eyes and a pale-pink nose and mouth using a fine plain tip.
  3. Place 3 marshmallow pieces on each sheep head, cut sides down. Working from the base of the head out, continue to cover each cupcake with halved marshmallows, cut sides down. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 4 hours in airtight containers; bring to room temperature before serving.

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