Easter Lamb Cupcakes for 8

Ingredients and Weight:

For the Cupcakes: - All-purpose flour: 2 cups (250g) - Baking powder: 2 teaspoons (10g) - Baking soda: 1 teaspoon (5g) - Salt: 1/2 teaspoon (2.5g) - Unsalted butter, softened: 1 cup (2 sticks) (227g) - Granulated sugar: 2 cups (400g) - Large eggs: 3 - Milk: 1 cup (240ml) - Vanilla extract: 1 teaspoon (5ml)

For the Frosting: - Unsalted butter, softened: 1 cup (2 sticks) (227g) - Cream cheese, softened: 8 ounces (227g) - Powdered sugar: 3 cups (360g) - Vanilla extract: 1 teaspoon (5ml) - Heavy cream: 2-3 tablespoons (30-45ml) (optional)

For the Decoration: - Jelly beans (various colors) - Coconut flakes - Shredded carrots - Mini pretzel sticks

Preparation Time:

• 30 minutes for the cupcakes
• 20 minutes for the frosting
• 30 minutes for the decoration

Cooking Time:

• 18-22 minutes for the cupcakes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Cupcakes:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time.
5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Beat until just combined.
6. Stir in the vanilla extract.
7. Fill the prepared muffin cups about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool completely in the pan.

For the Frosting:

1. In a large bowl, cream together the butter and cream cheese until light and fluffy.
2. Gradually beat in the powdered sugar until smooth.
3. Stir in the vanilla extract.
4. If desired, add the heavy cream 1 tablespoon at a time, until the frosting reaches your desired consistency.

For the Decoration:

1. Frost the completely cooled cupcakes.
2. Arrange jelly beans for the eyes and nose.
3. Sprinkle shredded carrots for the whiskers.
4. Break mini pretzel sticks and insert them into the frosting for the horns.
5. Sprinkle coconut flakes around the base for the "wool."

Nutritional Information:

Per cupcake (without decoration):

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 190mg
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Moist and fluffy cupcakes
• Creamy and velvety frosting
• Festive Easter-themed decoration
• Easy to make and assemble
• Suitable for all ages

User Comments:

• "These cupcakes were a hit with my guests! They were so cute and delicious." - Jane Doe
• "I love the creative way these cupcakes were decorated. They're perfect for Easter." - John Smith
• "The frosting was smooth and not too sweet, which was perfect for me." - Mary Jones
• "I made these cupcakes for my kids and they absolutely loved them. They were so fun to decorate." - Sarah Wilson
• "The cupcakes were easy to make and came out beautifully. I will definitely be making them again next year." - Jessica Brown

Special Precautions and Tips:

• Make sure the cupcakes are completely cooled before frosting them.
• If your frosting is too thick, add a little more heavy cream. If your frosting is too thin, add a little more powdered sugar.
• Be creative with the decorations! You can use any type of candy or sprinkles that you like.
• These cupcakes can be stored in an airtight container at room temperature for up to 3 days.