Print Recipe
Sheep Cupcakes
These charming sheep cupcakes are simple to assemble and make a delightful centerpiece for Easter or any spring gathering. Soft vanilla cupcakes crowned with fluffy frosting and fondant faces are sure to bring smiles.
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Ingredients
- 1 (16.25 oz.) box Betty Crocker Super Moist vanilla cake mix
- 2 (16 oz.) tubs Betty Crocker vanilla frosting
- 1 (12 oz.) pkg. Wilton’s black fondant
- 1 pkg. Wilton’s candy eyeballs
Instructions
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Preheat the oven to 350°F (175°C). Line two standard muffin pans with 24 white cupcake liners.
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Prepare the cake mix according to the package directions and bake the cupcakes. Allow them to cool completely before decorating.
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While the cupcakes cool, shape the fondant. Roll a teaspoonful of black fondant into 24 balls and flatten each slightly to form a sheep’s head. Use a toothpick to press two small indentations for the nose. Then roll 48 tiny balls (about 1/8 teaspoon each) and shape them into small logs for the ears.
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Transfer one tub of frosting to a piping bag fitted with a small star tip (or use a large disposable bag and cut a small opening). Starting at the center of each cupcake, pipe concentric circles or rosettes to cover the top and create a fluffy “wool” texture. Repeat with the second tub to finish all 24 cupcakes.
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Place a fondant head and two fondant ears on each frosted cupcake. Pipe two small dots of frosting where the eyes should go, then press a candy eyeball into each dot. Adjust placement as needed so each sheep has a sweet, expressive face.