No need to be sheepish when making lamb cupcakes. Betty Crocker® cake, frosting and candies make it super fun and easy.
Cupcakes and Frosting
box Betty Crocker™ SuperMoist™ yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
container Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ red gel food color
red miniature candy-coated chocolate baking bits
brown miniature candy-coated chocolate baking bits
small white gumdrops, cut in half vertically
cups miniature marshmallows, cut in half crosswise
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out about 1/4 cup batter if filling regular-size cups. Use one that measures out 1 heaping tablespoon batter if filling mini cups.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cupcake (Cake and Frosting Only)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.