Little Lamb Cupcakes
Additional ingredients to prepare cake mix per package instructions
Small pink jelly beans, halved crosswise
2 tablespoons pink decorating sugar
PREPARE cake mix according to package instructions using water, oil and eggs to make 24 cupcakes. Cool completely.
FROST cupcakes with a thin base layer of white frosting. Place remaining white frosting in decorating bag fitted with small star tip.
MICROWAVE chocolate frosting in small microwave-safe bowl 10 seconds to warm slightly. Stir. Place in decorating bag fitted with very small round tip. Pipe eyes and mouth shapes onto center surface of each cupcake. Place jelly bean half above mouth to resemble nose. Pipe small stars of white frosting around edges of cupcakes. Top stars with mini marshmallows.
PLACE pink sugar in custard cup. Snip 24 mini marshmallows in half diagonally. Dip cut edges of marshmallows in decorating sugar to coat. Press two marshmallow halves, pointed ends out, onto each cupcake to resemble ears.
Serving Size (1 cupcake), Calories 330 (Calories from Fat 110), Total Fat 13g (Saturated Fat 5g, Trans Fat g), Cholesterol 30mg, Sodium 250mg, Total Carbohydrate 53g (Dietary Fiber g, Sugars 40g), Protein 2g, Potassium 44mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 47mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.