Little Lamb Cupcakes: a super easy cupcake or cookie decorating technique that even the kids can help with! Perfect for Easter or spring birthdays. www.thereciperebel.com
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.