Lamb Cupcakes

Ingredients

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

container (1 lb) vanilla frosting

Red liquid or gel food color

red miniature candy-coated chocolate baking bits

brown miniature candy-coated chocolate baking bits

small white gumdrops, cut in half vertically

cups miniature marshmallows, cut in half crosswise

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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.