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Friday, April 3, 2009

Lion and Lamb Cupcakes

These cupcakes can be made in nearly any of Demarle's Flexipan Trays. They're cute, seasonal and a great dessert to make as a family! Martha Stewart's full recipe for both cupcakes can be found on her website.

Makes 24 cupcakes
1 box cake mix (flavor of your choice)
2 oz. mini marshmallows, halved crosswise
6 full-sized marshmallows, halved lengthwise, then cut diagonally to make lamb ears
24 brown mini candy-coated chocolates (M&Ms)
3 pieces pink bubblegum, cut into 12 small triangles
½ bag coconut, toasted (see below)
12 white gumdrops, halved
1 bag licorice laces, cut into 1- to 1/2-inch lengths
Red food coloring


Instructions: Place Muffin Tray on Perforated Baking Sheet. Bake cupcakes according to instructions on package and cool. Frost half of cupcakes with white frosting, half with chocolate frosting. Color 1 Tbls. white frosting with red food coloring to make pink.


Toasted coconut:Preheat oven to 350 degrees. Place Silpat or Flexipat on Perforated Baking Sheet. Spread coconut on Silpat/Flexipat. Bake about 10 minutes or until just beginning to brown. Remove from oven, let cool.


Decorating: For the lamb (vanilla frosting) cupcakes: Arrange the halved mini marshmallows around the perimeter of each cupcake, in two concentric circles. Leave room for ears on the edges, and an empty circle in the center for the face. Place halved full-sized marshmallows in reserved spots for the ears. Place two mini chocolate candies in upper half of each empty circle to make the eyes, and a bubble gum triangle for the nose.


For the lion (chocolate frosting) cupcakes: Press coconut into the edge of the cupcakes to create a mane. On each cupcake, pipe a small dot of pink frosting in the center to form a nose, then arrange two gumdrop halves on either side of the nose for cheeks. Stick three licorice pieces into frosting on either side of cheeks for whiskers. Place two mini chocolate candies over gumdrops for eyes.

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