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Lamb Cupcakes

  • 24servings
  • 85minutes
  • 220calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix

  2. Water, vegetable oil and eggs called for on cake mix box

  3. 1 container Betty Crocker® Rich & Creamy vanilla frosting

  4. Red liquid or gel food color 24 red miniature candy-coated chocolate baking bits

  5. 48 brown miniature candy-coated chocolate baking bits

  6. 24 small white gumdrops, cut in half vertically

  7. 2 cups miniature marshmallows, cut in half crosswise

Instructions Jump to Ingredients ↑

  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.

  2. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

  3. 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. Store covered.

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