Lamb Cupcakes Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow or devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

1

                        container Betty Crocker™ Rich & Creamy vanilla frosting

Betty Crocker™ red gel food color

24

red miniature candy-coated chocolate baking bits

48

brown miniature candy-coated chocolate baking bits

24

small white gumdrops, cut in half vertically

2

cups miniature marshmallows, cut in half crosswise

Preparation

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 and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

In small bowl, tint 1/4 cup of the frosting with red food color to make pink frosting; set aside. Frost cupcakes with white frosting. For muzzle, spread 1/2 teaspoon pink frosting in small circle on each cupcake; add red baking bit for nose. For eyes, add brown baking bits. For ears, add white gumdrop halves, cut sides down. Place marshmallow halves on face for wool. Store covered.

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