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Fluffy Lamb Cupcakes
Ingredients
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
1/4 cup milk
Mini chocolate chips
Mini marshmallows
Vanilla (White) Buttercream Frosting
Directions
Preheat oven to 350°F. Line muffin pans with baking cups.
Sift flour, baking powder and salt. Set mixture aside.
Beat butter and sugar in large bowl until combined. Add eggs, one at a time, until well blended.
Alternately add flour mixture and milk until combined.
Fill baking cups 2/3 to 3/4 full.
Bake 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
Tint 1/4 cup of
Vanilla (White) Buttercream Frosting
pink.
Frost cupcakes with white frosting. Using a small round decorating tip, pipe on detail for nose and mouth.
Add mini chocolate chips for eyes.
Place mini marshmallows around edge of cupcake for wool.
Servings:
16
Fluffy Lamb Cupcakes
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
1/4 cup milk
Mini chocolate chips
Mini marshmallows
Vanilla (White) Buttercream Frosting
Directions
Preheat oven to 350°F. Line muffin pans with baking cups.
Sift flour, baking powder and salt. Set mixture aside.
Beat butter and sugar in large bowl until combined. Add eggs, one at a time, until well blended.
Alternately add flour mixture and milk until combined.
Fill baking cups 2/3 to 3/4 full.
Bake 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
Tint 1/4 cup of
Vanilla (White) Buttercream Frosting
pink.
Frost cupcakes with white frosting. Using a small round decorating tip, pipe on detail for nose and mouth.
Add mini chocolate chips for eyes.
Place mini marshmallows around edge of cupcake for wool.
Servings:
16
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