Little Lamb Cupcakes
Perfect for parties, bake sales and Easter dinner dessert, our adorable easyfrom-scratch lemon-coconut cupcakes will charm adults and children alike!
CUPCAKES
1 cup
+ 2 Tbs. all- purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup granulated sugar
1/2 cup butter, at room temperature
2 eggs 2 tsp. grated lemon zest
1/2 tsp. coconut extract
1/2 cup milk DECORATIONS
7 pieces soft licorice, from
7- oz. pkg., such as Darrell Lea Light syrup White corn confetti sprinkles
1 tube (4.25 oz.) black decorating icing, fitted with writing tip Rainbow sour belts FROSTING
2 cups butter (1 lb.), at room temperature
4 cups confectioners’ sugar, from
2 (16 oz.) pkgs.
1/2 tsp. coconut extract Pink concentrated food coloring Cupcakes: Preheat oven to 350°F. Line 10 muffin cups with cupcake liners. Combine flour, baking powder and salt; reserve. On medium speed, beat sugar and butter until fluffy, 2 minutes. On low, beat in eggs one at a time, then zest and extract until blended. Beat in reserved flour mixture alternately with milk until blended. Divide among liners. Bake 18 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove; cool on rack.
Decorations: For lamb’s head, halve 5 licorice pieces crosswise. With fingers, shape each piece into 1 1/4"x1" rectangle (works best if hands are lightly moistened). For ears, cut remaining 2 licorice pieces into 12 slices each; shape into ears. Using a tiny amount of corn syrup, if necessary to attach, press ears onto head, For eyes, attach confetti with icing; pipe on icing pupils. For bows, cut pink and blue strips from sour belts; lightly brush with water to remove sugar. Tie each into a bow.
Frosting: On medium speed, beat butter until fluffy, 2 minutes. On low, gradually beat in sugar, then extract. Transfer 2 Tbs. frosting to bowl; tint dark pink. Transfer to plastic sandwich bag. Divide remaining frosting between 2 bowls; tint one light pink with food coloring. Transfer frostings to pastry bags fitted with small star tip (such as Wilton #20). Pipe almost all of frosting in alternating swirls over cupcakes (leave about 2 Tbs. frosting in each bag). Pipe dark pink mouths onto heads, press onto frosting. With reserved frosting in bags, pipe swirls on top of heads. Press bows into frosting. Servings: 10. Cals.: 774. Protein: 4 g. Fat: 48 g. (30 g. saturated). Trans fat: 2 g. Chol.: 161 mg. Carbs.: 84 g. Sodium: 514 mg. Fiber: 0 g. Sugar: 68 g. Kitchen time: 1 hour, 30 minutes. Total time: 2 hours, 30 minutes.