Sheep Cupcakes

Over Easter (I knowwwwww), I made a batch of the cutest sheep cupcakes! I mostly want this ‘recipe’ searchable for next year so bear with me!

I made a batch of my favorite yellow cake and a batch of homemade buttercream – ’cause if you’re going for it, GO FOR IT. I then made a dome of frosting and stuck in marshmallows for the sheep’s fur. I (over)tinted some fondant and then sculpted some heads and used store bought black icing for the eyes. I think they turned out super cute!

Vanilla Cupcakes with Homemade Buttercream

vanilla cupcakes

Makes 12 cupcakes

For the cupcakes, you’ll need:
1.5 cups flour
1 cup sugar
1.5 tbp baking powder
scant 1/2 salt
1 stick or half a cup butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk
1 tsp pure vanilla extract

Preheat oven to 325. Line cupcake pan with paper liners. Add flour, sugar, baking powder and salt to standing mixer. Mix together with the paddle attachment.

Add butter and mix on medium speed until the mixture resembles coarse sand. Add eggs one at a time, mixing on medium speed until combined. Slowly add milk and vanilla and mix until combine, scraping down the bowl.

Scoop batter into bang cups, filling each about two thirds full. Bake for 17-20 minutes, until a toothpick comes out clean.

For the buttercream frosting, you’ll need:
1 stick, at room temperature
4 cups confectioner’s sugar
1/4 cup whole milk
1 tsp vanilla food coloring, optional

Cream butter on mediam speed in a standing mixer. Add in two cups of sugar, milk and vanilla. Mix on low speed until combined. Gradually add in remaining sugar and mix on low speed until frosting reaches desired consistency. Add food coloring and mix until well blended, if desired. Frost completely cooled cupcakes.