|Recipe from Land O' Lakes|
1 - 18.25 oz pkg white cake mix
1 cup milk
1/2 cup butter, softened
2 tablespoon fresh squeezed orange juice
2 teaspoons fresh grated orange zest
1 - 1.5 oz bottle flower shaped sprinkles
1 1/2 cups butter, softened
2 cups powdered sugar
2 teaspoons vanilla
2 - 7oz jars marshmallow creme
1 - 10.5 oz pkg mini marshmallows
24 black gum drops
Decorator candy eyes
Licorice pieces or nibs
Directions: Preheat oven to 350°F.
Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients except sprinkles in large bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed. Stir in sprinkles.
Divide batter evenly among paper liners. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire cooling rack. Cool completely.
Combine 1 1/2 cups butter, powdered sugar and vanilla in large bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Set aside.
To create lamb faces, flatten gumdrops to 1/4-inch thickness, using palm of hand. Poke holes into gumdrops for nostrils. Attach candy eyes and licorice pieces for ears, using frosting to adhere. Set aside.
Frost cupcakes, creating mound of frosting in center. Attach 1 lamb face on front 1/3 of each cupcake. Place miniature marshmallows onto cupcakes, pressing into frosting to adhere. Attach licorice pieces or licorice nibs for tails.
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