These adorable sheep cupcakes are easy to make and sure to be a BIG hit at your Easter celebration!
Course: Dessert
Cuisine: American
Servings: 24cupcakes
Ingredients
1(16.25 oz.) box Betty Crocker Super Moist vanilla cake mix
2(16 oz.) tubs Betty Crocker vanilla frosting
1(12 oz.) pkg. Wilton’s black fondant
1pkg. Wilton’s candy eyeballs
Instructions
Preheat oven to 350 degrees. Line two standard muffin pans with 24 white cupcake liners.
Prepare cake mix for cupcakes, and bake as directed; set aside to cool.
Meanwhile, roll the fondant by the teaspoonful into 24 balls; flatten to form the sheep’s head. With a toothpick poke two holes to make the nose. Roll fondant by 1/8 teaspoonful into a 48 balls; then roll into small logs to form the ears.
Fill 1 tub frosting into a 16-inch piping bag fitted with a small star tip. Starting in the middle of the cupcake, pipe circles to cover the top of 12 cupcakes; repeat with remaining tub of frosting.
Place a head and ears on top of each cupcake. Pipe two dots of frosting where the eyes go. Press candy eyes in place.