Sheep Cupcakes Recipe
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Sheep Cupcakes

If you're looking for an adorable Easter dessert recipe, check out these Sheep Cupcakes! Everyone will love these charming Easter cupcakes at the dessert table!


For the fondant sheep:

For the buttercream:


  • Before you start the decorating process, ensure that your cupcakes are completely cool to the touch. (You won’t want the buttercream to melt!) It's best to cool these on a wire rack.
  • Start the fondant sheep by rolling 24 spheres from your white fondant. They should be ¼ of an inch in size. Flatten them out a little.
  • With your edible black food marker, draw one pupil in the center of each fondant eye ball.
  • Now, it is time to roll your fondant sheeps’ head. With your black fondant, roll spheres that are about ½ of an inch in size.
  • Flatten each sphere and pinch it at the top – it should somewhat resemble an egg.
  • Brush a little bit of water on the top of each fondant sheep head with the paintbrush. Place two eyes on each black fondant piece.
  • With a toothpick, press two lines at the bottom of the fondant head – they will act as the sheeps’ nostrils.
  • With the remainder of your black fondant, roll out 24 spheres, about ¼ of an inch in size. Shape them into mini triangles. These will act as your sheep’s ears.
  • To make the buttercream, use an electric mixer and beat butter, sugar and milk on medium speed. Gradually increase it to high.
  • Once the ingredients are smooth and form semi-stiff peaks, your buttercream is ready.
  • Scoop the buttercream into a piping bag, set with Wilton decorating tip #21. Frost each cupcake with small dollops and cover the surface entirely.
  • Place the fondant pieces on top of each cupcake. Serve and enjoy!