Tuesday, April 17, 2012

Marshmallow Sheep Cupcakes

You can make the most adorable cupcakes for birthdays, parties, or any occasion! Start with these basic cupcake recipes, and then learn how to decorate them.
 Great for Childrens party or Baby shower cake.

Servings: Serves 12

Grannies Kitchen Featured Cupcake Recipe

Marshmallow Sheep Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter , room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup milk
  • 1 1/4 cup sugar
  • 5 large egg whites
  • 2 cups (4 sticks) unsalted butter , room temperature
  • 1 teaspoon vanilla extract
Heat oven to 350°. Line cupcake pan with liners; set aside.

In medium bowl, sift together flour, baking powder, and salt. In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, scrape down bowl, and beat in vanilla.

Add flour mixture and milk alternatively, beginning and ending with the flour. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer to wire rack; cool completely.

Buttercream Frosting
Combine sugar and egg whites in mixer bowl. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, 3 minutes. Transfer bowl to mixer stand. Using the whisk attachment, beat mixture on high until cooled, about 15 minutes.

Using paddle attachment, add butter, 1 tablespoon at a time, until completely incorporated. Stir in vanilla. If not using immediately, refrigerate in airtight container up to a week, or freeze up to a month. Bring to room temperature, and re-beat or stir vigorously before using.

(To make chocolate frosting, substitute 3 ounces semi-sweet chocolate, melted and cooled for the vanilla extract.)

Makes 5 cups of frosting.
Assemble Marshmallow Sheep Cupcakes
Tint 1/4 cup buttercream pink and 1/4 cup black. Lightly frost cupcakes with uncolored buttercream. Use remainder to pipe heads and ears: starting in the center of cupcake pipe a pear-shaped head using a pastry bag fitted with just a coupler; increase pressure as you pull back. Pipe ears on both sides using a #352 Ateco leaf tip.

Pipe black eyes and pale-pink mouth and nose onto narrow end of head using a #2 Ateco plain tip.

Place three marshmallow halves on each sheep head, cut side down. Then, working from the base of the head out, continue to cover the cupcake with halved marshmallows, cut sides down.

Marshmellow Sheep Cupcakes

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