It’s spring! For me, this invokes thoughts of Easter and new life. Easter candy has always been my favorite – Peeps, Robin Eggs, jelly beans and chocolate bunnies. Think about it, the candy represents new life. Let’s make some little lamb cupcakes to celebrate spring and new life.
First we need some cupcakes – use whatever is your favorite. This tutorial is geared for 12 cupcakes, so please keep that in mind. I made an eggless and peanut free chocolate cupcake for my young friends, Claire and Caleb.
Let’s Gather the Supplies:
- 12 cupcakes
- 1 batch buttercream frosting
- green food coloring
- purchased Rice Crispy treats
- pretzel sticks
- chocolate covered raisins
- Wilton tip #21
- Wilton tip #235
- Wilton tip #3
Cream 1 cup softened butter. A bit at a time, add 3 cups sifted powdered sugar and then 1/2 tsp. vanilla extract. Mix until combined and fluffy. Slowly add 1 – 2 tablespoons heavy cream to achieve piping consistency. Divide the frosting: leave 2/3 white and to the remaining 1/3, add green food coloring.
Sheep: Cut the purchased Rice Crispy treat in half and form into an oval shape. Insert four pretzel sticks (broken into the appropriate size) for legs. The sheep will stand better if the pretzels are inserted at an angle instead of straight up.
Using a Wilton tip #21, swirl on a row of white frosting. Swirl another row next to the first until the lamb is covered.
Add a chocolate covered raisin for the head. Then, change the top to a #3 and add dots of frosting for the eyes.
Grass: With the green frosting and a Wilton tip #235 , apply frosting to the cupcake. Slightly pull up on the bag while frosting to add length to the “blades” of grass.
Place a finished lamb on top of the grassy cupcake. I had extra Royal icing violets left over from another project, so I added a few.
Happy Spring and Happy Creating!