Prep Time
15 minutes
Cook Time
20 minutes
Serves
16
Ingredients
Cupcakes:
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 2 medium eggs
- 1/4 cup hot coffee
- 1/3 cup veggie oil
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/3 cup granulated sugar
- 1/4 cocoa power
- 1 tsp baking soda
- 1/2 tsp kosher salt
Vanilla Buttercream:
- 4 1/2 sticks unsalted butter, softened (leave it out for a while until you can leave a finger print with a light press) (500 g)
- 1 tsp salt
- 1-2 tsp vanilla extract
- 1-2 tbsp heavy cream, cold
- 2 cups powdered sugar
Decoration:
- 1/4 cup fondant, can be pre colored black
- 4 cups mini marshmallows
- 36 candy eyes
- Black food coloring, if fondant not pre colored.
Steps
To Make Cupcakes:
1
Preheat to 350F. Add liners to the cupcake pans.
2
Sift the dry ingredients and the sugar into the bowl of a stand mixer and whisk to combine.
3
Add the wet ingredients into a large bowl and whisk together.
4
Combine both wet and dry ingredients. Whisk until smooth and all ingredients are combined.
5
Distribute batter evenly into the liners. Ice cream scoopers help to make this task easier.
6
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7
Allow to cool prior to frosting and decorating.
To Make Buttercream:
1
Add the softened butter, salt and vanilla extract to either a stand mixer or large bowl. If using a stand mixer, use the paddle attachment. Beat on medium-high speed for 5 minutes until pale and fluffy. Make sure to scrape the sides of the bowl halfway through with a spatula.
2
Scrape down the bowl after the 5 minutes and add all of the sifted powdered sugar. Beat on a low speed first, until no dry ingredients remain. Then turn up the speed to medium-high again and beat for another 5 minutes.
3
Finish up by adding in the heavy cream to smooth out the frosting. Beat on medium-high speed for 2 minutes.
4
Transfer to a piping bag.
To Assemble:
1
If not already colored, use the food coloring to dye the fondant.
2
Roll out the fondant to make a thin layer.
3
Use an oval cookie cutter to cut out heads and smaller oval to cut out the ears.
4
Brush water on the fondant to place ears and eyes stick to the head.
5
Pipe the buttercream onto your cupcake.
6
Roll your cupcake into the mini marshmallows to coat.
7
Place a sheep face on the cupcake. A dab of frosting can be used to help it stick if needed.