Lamb Cupcakes

20 min. prep time 3:40 total time 24 cupcakes Cupcakes 1 (18.25-ounce) package white cake mix 1 cup milk 1/2 cup Land O Lakes® Butter, softened 3 Land O Lakes® All-Natural Eggs 2 tablespoons freshly squeezed orange juice 2 teaspoons freshly grated orange zest 1 (1.5-ounce) bottle flower-shaped cake sprinkles Frosting 1 1/2 cups Land O Lakes® Butter, softened 2 cups powdered sugar 2 teaspoons vanilla 2 (7-ounce) jars marshmallow crème Decorations 1 (10.5-ounce) package miniature marshmallows Gumdrops Decorator candy eyes Licorice pieces or licorice nibs Lollipops Decorator sugars, jimmies, sprinkles and/or edible glitter Green taffy candy Heat 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. Lamb Cupcakes: To create lamb faces, flatten black 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. Flower Cupcakes: Decorate lollipops as flowers. Slice colorful gumdrops and attach onto lollipop using frosting as shown. Frost cupcakes, creating mound of frosting on top of each cupcake. Roll frosted cupcake tops in green sprinkles, jimmies, decorator sugar and/or edible glitter. Shape leaves out of green taffy candy. Wrap green taffy candy around stem of lollipop; push stem into cupcake. http://www.landolakes.com/recipe/3445/lamb-flower-orange-cupcakes

MS~Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

For the cupcake:

Ingredients

Makes 2 dozen.

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Marshmallow Frosting

Ingredients

Makes enough for 2 dozen cupcakes.

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Carrot Cupcakes with Cream Cheese Icing

Carrot Cupcakes with Cream Cheese Icing
From Everyday Food

Ingredients

Makes 12.

• 1 cup sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons flour
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup shredded coconut, plus more for garnish
• 8 ounces cream cheese, room temperature
• 3/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper cups. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.