Marshmallow Sheep Cupcakes
Servings: Serves 12
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter , room temperature
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup milk
- 1 1/4 cup sugar
- 5 large egg whites
- 2 cups (4 sticks) unsalted butter , room temperature
- 1 teaspoon vanilla extract
Cupcake: Heat oven to 350°. Line cupcake pan with liners; set aside. In medium bowl, sift together flour, baking powder, and salt. In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, scrape down bowl, and beat in vanilla. Add flour mixture and milk alternatively, beginning and ending with the flour. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer to wire rack; cool completely. Buttercream Frosting: Combine sugar and egg whites in mixer bowl. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, 3 minutes. Transfer bowl to mixer stand. Using the whisk attachment, beat mixture on high until cooled, about 15 minutes. Using paddle attachment, add butter, 1 tablespoon at a time, until completely incorporated. Stir in vanilla. If not using immediately, refrigerate in airtight container up to a week, or freeze up to a month. Bring to room temperature, and re-beat or stir vigorously before using. (To make chocolate frosting, substitute 3 ounces semi-sweet chocolate, melted and cooled for the vanilla extract.) Makes 5 cups of frosting.
Assemble Marshmallow Sheep Cupcakes: Tint 1/4 cup buttercream pink and 1/4 cup black. Lightly frost cupcakes with uncolored buttercream. Use remainder to pipe heads and ears: starting in the center of cupcake pipe a pear-shaped head using a pastry bag fitted with just a coupler; increase pressure as you pull back. Pipe ears on both sides using a #352 Ateco leaf tip. Pipe black eyes and pale-pink mouth and nose onto narrow end of head using a #2 Ateco plain tip. Place three marshmallow halves on each sheep head, cut side down. Then, working from the base of the head out, continue to cover the cupcake with halved marshmallows, cut sides down.
Recipe: Easter Chicks Cupcakes
Servings: Serves 12
- 1 box (1 lb 2.25 oz) yellow or devil’s food cake mix with pudding
- Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations:
- 2 1/2 cups shredded coconut
- Yellow liquid food color
- 1 container (1 lb) vanilla frosting
- 48 brown miniature candy-coated chocolate baking bits
- 24 small orange gumdrops
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.
Hidden Surprise Easter Egg Treats
- 12 Plastic snap-apart 3 x 2-in Easter eggs
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) JET-PUFFED Marshmallows
- 4 cups JET-PUFFED Miniature Marshmallows
- 6 cups Kellogg’s® Rice Krispies® cereal
- 1/2 cup M&M’S® Brand Chocolate Candies
- Canned frosting or decorating gel (optional)
- Clean, then coat inside of plastic eggs with cooking spray. Set aside. 2. In large saucepan melt butter over low heat. Add JET-PUFFED Marshmallows and stir until completely melted. Remove from heat. 3. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. 4. Using greased hands, firmly press 1/4 cup of the cereal mixture into each plastic egg half. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly. 5. Place about 6 M&M’S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely. 6. Decorate with frosting and additional M&M’S® Brand Chocolate Candies (if desired). Best if served the same day. MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 through 6 above. Microwave cooking times may vary. Notes: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container.
Simple Spring Baskets
15 min. prep time
2:15 total time
2 cups miniature marshmallows1/4 cup Land O Lakes® Butter 1 (6-ounce) package (4 cups) chow mein noodles
Colored licorice, cut into 5-inch lengths, if desiredVanilla-flavored candy coating (almond bark), melted, if desiredDecorator sugars, if desiredCoconut, tinted, if desiredPastel-colored chocolate candies or jelly beansDirectionsButter 12 muffin pan cups; set aside.
Combine marshmallows and butter in 3-quart saucepan. Cook over low heat, stirring occasionally, 6-8 minutes or until mixture is melted. Stir in noodles until very well coated
Press mixture evenly onto bottom and up sides of prepared muffin pan cups with buttered fingers. Immediately press licorice ends into each basket to form handle, if desired. Refrigerate at least 2 hours or until firm
Remove baskets from muffin pan cups. Decorate baskets with melted candy coating, decorator sugars and/or coconut as desired; fill with candy. Store in container with tight-fitting lid for up to 2 days.