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Lamb Cupcakes

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  • Prep 30 min
  • Total 1 hr 25 min
  • Ingredients 8
  • Servings 24
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by Qué Rica Vida Cocina
Updated Mar 22, 2010
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Ingredients

Cupcakes and Frosting

  • 1 box (1 lb 2.25 oz) yellow or devil's food cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 container (1 lb) vanilla frosting
  • Red liquid or gel food color

Decorations

  • 24 red miniature candy-coated chocolate baking bits
  • 48 brown miniature candy-coated chocolate baking bits
  • 24 small white gumdrops, cut in half vertically
  • 2 cups miniature marshmallows, cut in half crosswise

Directions

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 2
    In small bowl, tint 1/4 cup of the frosting with red food color to make pink frosting; set aside. Frost cupcakes with white frosting. For muzzle, spread 1/2 teaspoon pink frosting in small circle on each cupcake; add red baking bit for nose. For eyes, add brown baking bits. For ears, add white gumdrop halves, cut sides down. Place marshmallow halves on face for wool.

Nutrition Information

No nutrition information available for this recipe
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