This time last year, I had just launched the blog and was still figuring things out. My mind was on trying to figure out WordPress and draft a few posts, and it wasn’t on green things or rainbows or Peeps.
So I wanted to make you at least a couple cute springy thing, and I saw these cupcakes in The Cupcake Bible that my brother-in-law gave me for Christmas. They looked super easy and I am all about easy.
And my daughter is all about animals of all kinds.
Except ladybugs. For some reason she is terribly afraid of ladybugs. Go figure.
So today I’m bringing you these adorable little lamb cupcakes! They are so easy and you don’t even have to be good at piping. Just a schmear (yes, schmear) of frosting over the cupcake, plunk on some mini marshmallows, and make the face.
Honestly, the hardest part is cutting the jellybeans.
My husband has been doing the grocery shopping quite a bit since the baby was born, and he often gets some strange things on his list. This time, pink jellybeans.
When he got back he told me he looked all over for a bag of pink jellybeans but could only find the little multicolored gourmet ones.
Which is totally fine, and what I expected he’d come home with. The only problem is if you open the bag and start munching away on them, thinking there’s got to be a good amount of pink ones in there. Then you dig them out and count and you’ve got about 5.
So if you’re making these, I recommend counting out your pink jellybeans before you dig into the rest of the bag!
I’m actually not even a fan of jellybeans. But sometimes I just need a little something sweet… and a few jellybeans are much friendlier to my post-baby-booty than a piece of cheesecake cake.
Be careful when you’re cutting the jellybeans because you don’t want them to shmoosh too much. I thought that I’d have to use frosting to stick the jellybean to the large marshmallow for the ears, but the cut marshmallows and cut jellybeans are both super sticky, and it worked perfectly!
In the book they use skinny black licorice to make the mouth, but I couldn’t find any so I just colored a wee bit of frosting brown, put it in a Ziploc bag and cut a small hole. Worked just as well!
So if you’re looking for an easy, cute, Easter treat, these would be perfect!
Use your favorite vanilla cupcake recipe, or a cake mix if you’re in a rush, or here is one of my favorites!
- 1 cup butter, room temperature
- 1 tsp vanilla
- 3 cups powdered icing sugar
- 4 tbsp milk
- 24 vanilla cupcakes
- Brown food coloring
- Pink jellybeans (about 3 dozen)
- 16 large marshmallows
- 1 10.5 oz package mini marshmallows
- 48 mini chocolate chips
- For the frosting, add butter to the bowl of a stand mixer and beat until smooth. Add the vanilla and 1 cup of the sugar and beat until smooth. Continue adding sugar, one cup at a time, beating after each addition.
- Gradually add 3-4 tbsp milk, until you reach desired consistency. Beat on high for 2-3 minutes until light and fluffy.
- Set aside about ¼ cup frosting for the mouths and color it brown. Spoon into a small Ziploc bag and cut a small piece off of the corner. Set aside.
- Spread frosting over the tops of the cupcakes – you want the frosting right to the edge so the marshmallows will stick.
- Cut each large marshmallow in 3 pieces crosswise and stretch into oval shapes (they kind of do this naturally as you’re cutting them).
- Cut 24 jellybeans lengthwise and attach to the large marshmallows to make the ear. Stick into the frosting on the edge of the cupcake, 2 per cupcake.
- Place mini marshmallows around the outside of the face, as they appear in the photos, leaving a space open in the middle for the face.
- Place 2 mini chocolate chips in each cupcake as the eyes.
- Pipe a small smile on each cupcake using the brown frosting.
- Cut 12 jellybeans in half crosswise, and place in the middle of the cupcake to form the nose.
- And you’re done! Show them off 🙂
Cupcake decorating idea from The Cupcake Bible.