Little Lamb Cupcake Food

LITTLE LAMB PULL-APART CUPCAKES

Steps:

• Combine the butter, sugar and salt using an electric mixer on low speed until mostly incorporated. Add the milk and almond extract, increase the speed to medium-high and mix until light and fluffy. Take 3/4 cup of the frosting and reserve. Take 1 cup of the frosting and add 8 to 10 drops of green food coloring to make a grassy color and reserve. Fill a pastry bag or resealable plastic baggie with the remaining frosting and snip a 1-inch corner off the bag.
• To make the body: Place 5 of the cupcakes in a line. Nestle 4 cupcakes above the line and 4 more cupcakes below the line, making them touch so you have a rough oval shape. Top each cupcake with a swirl of white frosting from the piping bag. Then pipe smaller peaks to fill all of the spaces between the cupcakes.
• To make the head: Put 3 cupcakes together in an upside-down triangle. Spread with 1/2 cup of the reserved white frosting so that all of the cupcakes are connected.
• To make the ears: Cut 1 cupcake in half, paper and all. Set each half, cut-side in, on either side of the bottom of the triangle. Spread 1/2 tablespoon of white frosting on top. Cut 1 licorice wheel in half and place, cut-side in, on each half cupcake. Now, pipe little swirls all over the top third of the head and around the outsides of the licorice ears. Nestle the head into the shoulder.
• To make the face: Peel off a 3-inch strip of licorice. Pull apart into 2 strands and cut into 1-inch lengths. Place 2 of them on the head for eyes. Make a Y shape with 3 pieces and place so the bottom point is centered at the bottom edge of the face. Discard (or eat) the fourth piece.
• To make the legs: Put 2 cupcakes into the first and third gaps on the bottom row of the body. Spread some frosting on each cupcake. Top each leg with a whole licorice wheel. Cut another wheel in half place one half under each wheel for the hooves.
• To make the grass: Line the remaining 5 cupcakes horizontally under the legs. Spread half of the green frosting in an even layer along the cupcakes, covering and connecting them. Next, fill the reservoir of a garlic press with some of the remaining the green frosting. The frosting is easiest to work with at cool room temperature. Press, attaching the frosting to each cupcake, while pulling upward to create grass. Repeat using the rest of the frosting until all of the cupcakes are covered.

EASTER LAMB CUPCAKES

Steps:

• Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
• Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
• Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
• Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
• Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.