Cupcakes are perfect for treating on a children’s holiday: their it’s convenient to eat with your hands, they look spectacular and can be decorated so that every little guest will receive a full cake, which will cause more joy than a piece of cut cake. Cupcakes “Lamb” look very cute and will become a real decoration sweet table, and most importantly, they are easy to assemble. For this you you will need ready-made cupcakes, marshmallows, a lot mini-marshmallow and other colored sweets to make lamb completed. All parts are glued together with glaze, and in children can also participate in the decoration process. In the recipe presents the number of sweets for decorating one капкейка. 
Time: 50min Difficulty: easy. Quantity: one cupcake. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Vanilla cupcakes
- 2 and 2/3 Art. Sahara
- 220 gr butter, cut into pieces of 2.5 cm.
- 2 large eggs
- 2 large egg yolks
- 2/3 Art. milk
- 2.5 tsp vanilla extract
- 2 and 2/3 Art. premium flour
- 1 and 1/3 Art. flour for cakes
- 4 tsp baking powder
- 0.5 tsp fine salt
Dressing
- About 1 tbsp. marshmallow icing recipe see below
- 1 large marshmallow
- 2 eye candy
- 1 small chewing violet candy, for example, Jujubes
- 1 piece 0.5 cm. And 1 piece 5 cm. Black licorice rope
- 12 mini marshmallows cut in half
- 4 purple marmalade dragees
- 2 pink marmalade dragees
Marshmallow Glaze
- 1/4 Art. whole milk
- 2 tsp vanilla extract
- 10 tbsp. l butter, room temperature
- 5 tbsp. powdered sugar
- 0.5 tbsp. cream marshmallows
- A pinch of fine salt
Recipes with similar ingredients: cake flour, marshmallows cream, powdered sugar, vanilla extract, eggs, milk
Recipe preparation:
- Cover the cupcake with glaze. Put in the center of the top cupcake big marshmallow. Lightly glaze the back peephole and press them to the marshmallow. Glaze the back purple candy and squeeze it under the eyes to make a nose. Lightly glaze a short piece of licorice rope and press under the nose to make a mouth. Press the halves of the mini marshmallow around the face and the top of the cupcake to get lamb hair. Glaze the tips of the pink marmalade jelly beans and stick on top of the head to make ears. Insert purple marmalade dragees in front and behind the cupcake to legs turned out. Twist a long piece of licorice and squeeze to icing a cupcake to make a lamb tail.
- Preheat the oven to 175 ° C. Fold the paper in 2 metal molds for 12 cupcakes. To keep cupcakes from sticking, when they rise, lightly sprinkle the upper parts of the culinary forms spray. Place the molds on a baking sheet.
- Vanilla Cupcakes. In a food processor, beat the sugar with butter, scraping the mixture from the walls as needed bowl until creamy mass, 1-2 minutes. Add one at a time eggs and yolks, whisking well after each addition. Add milk, 2/3 Art. water, and vanilla and whisk again.
- In a medium-sized bowl, mix both types of flour, baking powder and salt. Add the flour mixture to the butter in 3 passes, whisking and scraping dough from the walls of the bowl after each additions. Knead a homogeneous dough, similar in consistency to dough for pancakes, about 2 minutes.
- Spread the dough evenly over the prepared tins, filling them in three quarters. Bake until cupcakes browned, and will not spring when pressed lightly, 18-25 minutes. Cool a little without removing from the molds, then put on a wire rack and cool completely before applying glaze.
- Marshmallow icing. In a small bowl, whisk the milk and vanilla extract. In another medium-low bowl, low whisk butter and sugar with a mixer. Increase speed to maximum and beat until light and fluffy mass is obtained, about 5-7 minutes. Stop the mixer from time to time and scrape the mixture with a spatula from the sides of the bowl.
- Add cream marshmallows and salt and reduce the speed of the mixer to low. Add a mixture of milk and vanilla, scrape off the icing with the walls of the bowl and mix. Increase speed again to maximum and whisk quickly until the icing is lush, about 1-2 minutes. Use marshmallow immediately.
