Easter Little Sheep Cupcake – a delicious recipe with vanilla, vanilla frosting, marshmallows, gumdrops black, powdered sugar, marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Frost cupcake with vanilla frosting.
2
Place the large marshmallow in the center of frosted cupcake.
3
Lightly coat candy eyes with frosting and press onto the large marshmallow.
4
Shape the gumdrops into the nose small round ball, then coat with a little bit frosting and put below eyes as a nose.
5
Frost the short piece of red Christmas decoration sugar lightly and press underneath the nose as mouth.
6
Use a scissor to cut mini-marshmallows into half crosswise, press cut-side all around the cupcakes, large marshmallows and the face to make the lambs coat, you may need to frost the cut-side of mini marshmallows, then they will be easier to stick onto large marshmallow.
7
Frost the tips of the pink jelly beans, stick onto the large marshmallows to make ears.
8
Stick the purple jelly beans in the front and back of the cupcake for feet.
9
Take a look at the pictures, then you will have a better ideas.
4383
kcal
Calories
18
g
Fat
756
g
Carbs
162
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 each cupcakes vanilla or any your favorite flavor, 1 each vanilla frosting 1 container, or you can make you own, 12 large marshmallows, 24 each candies any kind of candies that can be used as little sheep's eyes, and more.
Yes, Easter Little Sheep Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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